Brasato napoletana alla Jürgen

Ingredients for 8 servings:

• 3 kg roast beef
• 1 m.-large celeriac
• 2 carrots
• 3 green bell peppers
• 2 red bell peppers
• 500 g tomatoes
• 4 onions
• 1 liter red wine
• 1 garlic
• 1 sprig(s) rosemary
• 7 cloves
• 2 bay leaves
• 1 stalk(s) cinnamon
• sage
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Neapoletan braised meat

Place the meat in a large casserole dish. Finely chop the onions, celery, carrots, and garlic, and add them to the meat along with the bay leaves, cloves, rosemary sprig, and sage. Pour in the red wine until everything is covered. Let stand for 24 hours. Heat the casserole dish in the oven with the lid closed at 250°C for 1 hour, then reduce the temperature to 150°C for 2 hours. Remove the meat from the casserole dish, scoop out the bay leaves, rosemary, and cinnamon stick, and pass the sauce through the softened vegetables. Season the sauce with salt and pepper and return it to the casserole dish along with the chopped tomatoes and the meat. Place the cleaned and quartered bell peppers around the meat and cook with the lid closed at 150°C for at least 45 minutes. To serve, carve the meat on a preheated platter, arrange the bell pepper pieces around it, and drizzle with a little of the sauce. Basically, any beef suitable for braising will do; I like to use rump steak. The roasting pan or casserole dish should be large, as the vegetables need a lot of space until they’re cooked. 1 liter of red wine is an approximate amount; make sure the meat is covered. Use plenty of sage.