Milanese braised beef

Ingredients for 6 servings:

• 2 kg beef (from the leg or shoulder)
• 1 liter of dry Italian red wine (e.g. Montepulciano or Barbera)
• 1 root(s) parsley
• 1 celeriac
• 6 large carrots
• 2 stalk(s) leeks, large (alternatively 2 large onions)
• 4 sprig(s) thyme, fresh (alternatively dried)
• 6 cloves garlic
• Salt and pepper, black, ad mill, coarsely ground
• olive oil
• Sauce thickener or cold flour butter

Instructions

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

Roast beef in red wine

Preheat the oven to approximately 180 degrees Celsius. Clean the vegetables and cut them into approximately 1 cm cubes, fry them in a little olive oil and let them brown lightly. Wash the meat and season with salt and pepper, then fry them in olive oil and let them brown. Add the sautéed vegetables to the roast, add the garlic and thyme, and sauté briefly again. Pour in 0.5 liters of wine and bring to a boil. Once the liquid boils, add more wine (the roast should be at least half submerged in red wine; add more red wine if necessary). Close the roasting pan tightly and braise in the oven on the middle rack at 180 degrees Celsius for at least 3.5 hours. Remove the meat, wrap it in foil, and let it rest for at least 15 minutes. In the meantime, strain the sauce and vegetables through a sieve and thicken with cold flour butter or a sauce thickener. Slice the roast, sprinkle with thyme leaves, and serve. This goes perfectly with coarse mashed potatoes with thyme and garlic croutons and green beans tossed in olive oil.