Alberto's Mediterranean Tafelspitz

Ingredients for 6 servings:

• 1,500 g boiled beef
• 750 ml white wine, possibly Soave
• 300 ml broth
• 400 g tomatoes, chopped (can)
• 2 tbsp tomato paste, 3-fold concentrated
• 4 onions
• 3 garlic cloves
• Olive oil for frying
• 2 sprigs rosemary
• 1 tbsp salt, coarse
• pepper
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours

Finely chop the rosemary needles and marinate with salt, pepper, and plenty of olive oil. Remove any fat and unwanted parts of the meat. Brush with the marinade, cover, and let rest at room temperature for at least an hour or longer. Brown the meat all over, add the finely chopped onions, and sear briskly. Occasionally add 1/4 cup of water. When the water has evaporated, add another 1/4 cup. This will give the onions a very dark color. Repeat this process 3-4 times. Sauté the tomato paste and deglaze with the broth. Reduce briefly, then add the wine, tomatoes, and garlic. Balance the acidity with a little sugar, then cover and simmer gently for at least two hours. Turn the meat over occasionally. After the simmering time, remove the meat and keep warm. Using an immersion blender, purée the sauce until smooth and reduce over medium heat for about 10 minutes, or less. Season to taste.