Zubereitung

1. 1

   Pat the cubes of meat dry and season them with the salt and pepper. Peel the onions and cut them into thick rings.

2. 2

   Heat the clarified butter in a heavy pot and brown the meat all over in batches over a high heat.

3. 3

   Add the onion rings to the meat and cook them over a medium heat until they collapse and turn golden.

4. 4

   Add the cloves, the allspice berries and the bay leaves and pour in the beef stock.

5. 5

   Cover the pot and braise the meat over a low heat until it is tender and no pink juices run out. Stir now and then and top up with a little water if needed.

6. 6

   Fish out the bay leaves, the cloves and the allspice berries. Mix the cornflour with a little cold water, thicken the sauce with it and bring it to the boil once.

7. 7

   Stir in the medium-hot mustard and season the sauce with salt and pepper.