Cover the food and cook in the oven at 180° C for 1 hour and 40 minutes. Uncover, and continue cooking for another 10 minutes. Alternatively, cook in a pot for about 2 hours. In both cases, add water if necessary.
1kg beef shoulder (cut into small cubes)
15g Beef Dry Marinade Dry (Art. 51007)
300g Meatball Sauce (Art. 55740)
150g Caramelized Onion (Art. 55129)
150g carrot (cut into cubes)
150g celery (cut into cubes)