John Myers
Ingredients for 4 servings:
- 750 g roast beef (false fillet)
- ¼ liter port wine
- ½ tsp thyme
- ¼ tsp rosemary, crushed
- 2 onions
- 1 carrot(s)
- 125 g celery
- 2 tbsp butter
- salt and pepper
- ¼ liter meat broth
Instructions
Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 15 minutes
Place the port wine, thyme, and rosemary in a bowl and refrigerate the meat in an airtight container for 2 days. Pat the meat dry and fry in butter until dark brown. Dice the onions, carrots, and celery, add to the roasting pan, and brown briefly. Season the meat with salt and pepper. Slowly add the port wine and stock, allowing the stock to continue simmering. Cover and braise the meat, turning frequently. After about 2 hours, remove the meat and keep warm. Strain the sauce through a sieve and simmer over high heat, stirring frequently, until it reduces to about 1/4 liter, until a lightly thickened sauce remains. Season to taste and serve. Serve with vegetables such as celery, carrots, and boiled potatoes.
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