Braised beef shoulder

Ingredients for 4 servings:

• 1.2 kg roast beef, from the shoulder
• 1 small carrot(s)
• 1 sprig of celery
• ½ stalk(s) leek
• 1 onion(s)
• 3 garlic cloves
• 1 tsp, leveled black peppercorns
• 7 ½ dl red wine (Barolo)
• 1 tsp salt
• Oil, for frying
• 2 tsp tomato paste
• 1 bay leaf
• 1 clove(s)
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Barolo Braised

Peel and dice the carrot. Peel and dice the celery. Cut the leek into 2 cm wide rings. Peel and dice the onion. Peel and halve the garlic cloves. Mix the marinade ingredients in a large bowl and marinate the meat in it in the refrigerator for about 12 hours. Remove the meat, pat dry, and strain the marinade. Set the liquid and vegetables aside separately. Season the meat with salt. Heat the oil in a roasting pan. Brown the meat on all sides for about 10 minutes, then remove from the pan. Reduce the heat and sauté the reserved vegetables. Add the tomato paste and sauté for a further 5 minutes. Add the bay leaf and clove, deglaze with half of the marinade, and reduce almost completely. Add the meat and the rest of the marinade to the roasting pan. Cover the roasting pan and braise in the lower half of the oven preheated to 150°C for 2.5 hours. Turn once. Remove the roast and let it rest, covered, for 10 minutes. Remove the bay leaf and clove. Purée the sauce. Carve the roast across the grain. Serve on warmed plates. Serve with polenta or risotto.