For approx. 4 people

Root vegetable preparation

1 onion
1 celery
2 yellow turnips (carrots)
Parsley

Wash and cut the vegetables into cubes or strips (depending on taste). Place them in a preheated, fireproof pan and fry them until they are hot. You can then transfer the sautéed vegetables directly to a roasting pan, where they will await the meat.

Beef biceps

500 grams beef biceps
100ml red wine (e.g. Pinot Noir)
Salt
Pepper
Roast stock

Season the biceps pieces with salt and pepper and sear them on both sides in a preheated, heatproof pan. Then place the seared meat in a roasting tin or cast-iron pan. Add the roasted vegetables and pour in your gravy or gravy stock and a good dash of red wine (a Pinot Noir is traditionally used for German dishes). The whole thing should now cook covered on the firebricks at approx. 180 to 220 degrees for 4 hours.

Picanha

500g Beef pork
Salt

Cut 3 cm thick steaks from a well-matured (3 to 4 weeks) 500 gram piece of beef from the tip against the grain. It is important that you do not put the meat straight from the fridge into the oven. It should have about half an hour to reach room temperature. Season the steaks with a little salt and then fry them directly on the grill on both sides at approx. 200° to 250° top heat. It is important to leave the edge of fat on the meat, otherwise the steak will become very dry. A core temperature of between 48° and 50° is ideal for these pieces. Leave the steaks to rest briefly after they come out of the Merklinger before carving and serving.

Wild herb salad

50g wild herbs (e.g. lamb's lettuce, clover, dandelion, sorrel,...)
1 pinch of salt
1 pinch of pepper
1 tsp mustard (sweet or hot mustard, depending on taste)
Vinegar (depending on taste, balsamic vinegar or other vinegars)
Oil (depending on taste, olive oil or other vegetable oils are suitable)

Put the salt, pepper, oil, vinegar and mustard in a small bowl and mix everything together until combined. Wash the wild herbs and toss in the dressing until all the herbs are coated.

Sideboards
To serve, place the picanha strips and the braised biceps on a plate with some of the braised vegetables and drizzle with the sauce from the casserole. In the accompanying recipe video, we coat the biceps in a breading of nuts, pistachios and boiled and grated potatoes before serving. Finally, garnish the dish with the wild herb salad.

Stefan Fuß from Gasthaus goldener Stern in Rohrbach wishes you lots of fun making them and bon appétit.

>>> Click here for the recipe video