- 1.5 kg beef leg, cut into roasting portions
- 600 g green beans, trimmed
- 45 ml olive oil
- 4 garlic cloves, sliced
- 15 g mustard seeds
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp sweet paprika
- 120 ml dry red wine
- 350 ml beef stock
- 30 g butter
- Salt to taste
- Black pepper to taste
Score only the thickest fat on the beef, then rub the meat with olive oil, crushed mustard seeds, rosemary, thyme, paprika, salt, and freshly ground pepper.
Sear the beef portions in a hot Dutch oven, turning until deeply browned, then add sliced garlic and pour in red wine to loosen caramelized pan juices.
Add stock, cover tightly, and braise at 160°C for roughly three hours, checking periodically until the tougher leg meat can be pulled apart with a fork.
Trim the green beans while the beef cooks, then blanch them in boiling salted water for four minutes and refresh briefly in cold water to preserve color.
Uncover the tender meat, strain or reduce the braising juices if necessary, and warm the drained green beans with butter in a separate skillet for two minutes.
Carve the rested beef across the grain, spoon concentrated sauce over each portion, and arrange the bright beans beside it with a final pinch of pepper.
