Milanese braised beef

Ingredients for 4 servings:

• 1 kg beef (from the rump or beef roll)
• 1 stalk(s) Celery
• 1 small kohlrabi
• 1 carrot(s)
• 4 tomatoes
• 0.38 liters of red wine
• ¼ liter meat broth
• 3 tbsp oil
• 1 onion(s)
• 2 garlic cloves, cut into small pieces
• 2 cloves
• Salt and pepper from the mill
• nutmeg
• 50 g butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Lightly score the beef at even intervals with a sharp knife and stud with small pieces of garlic. Heat 3 tablespoons of oil in a roasting pan and melt 50g of butter. Brown the meat all over. Meanwhile, prepare the vegetables: trim the celery stalks and kohlrabi, peel the carrots, and peel the onions. Finely chop everything, add to the roasting pan, and fry. Season with salt and pepper, and add the cloves. Pour in 3/8 l red wine and simmer slightly. Blanch the tomatoes and skin them. Finely chop the flesh and add it to the roasting pan with the meat (alternatively, peeled canned tomatoes are cheaper). Gradually add about 1/4 l of meat broth, cover, and simmer gently for 3 hours. Strain the sauce through a sieve. Season with salt, pepper, and freshly grated nutmeg. Heat again until hot, then serve.