(*) Cooking like in Munich
Rinse the meat, drain and rub with salt and pepper. Heat the butter in a pan and brown the meat well on all sides. Add the vegetables and the bacon and brown. Then carefully add just enough of the hot beef broth to cover the bottom of the Reindl. Add some juice of one lemon. Put the Reindl in the oven heated to 180 °C for about 3 hours. So that it does not dry out, in between repeatedly pour a little water or possibly clear soup.
Our tip: Use bacon with a fine, smoky note!
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