Braised beef shoulder

Ingredients for 6 servings:

• 1 ½ kg roast beef (shoulder = brisket)
• 250 g red onion(s)
• 1 carrot(s)
• 1 garlic clove(s)
• 1 stalk(s) Celery
• 2 cardamom pods
• 2 bay leaves
• 200 ml port wine, red
• 1 liter wine, red, dry
• 1 tsp pepper, whole
• 2 small cinnamon sticks
• 3 cloves
• 2 star anise
• 1 orange(s), untreated, zest
• ½ vanilla pod(s)
• 1 slice(s) smoked meat, slightly thicker
• Pepper, ground
• Salt
• some flour, for dusting
• Oil (safflower oil for frying)
• 1 tbsp tomato paste
• 800 ml veal or beef stock
• 2 bars of dark chocolate (at least 65%)
• 2 tbsp balsamic vinegar
• some cornstarch, to bind

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

High rib or all roast beef pieces are also suitable

Chop the onions, carrots, garlic clove, and celery into small pieces. Press in the cardamom and score the bay leaf. Place the meat, port wine, red wine, spices, vegetables, and orange zest in a bowl and let it marinate for 24 hours. Remove the meat from the marinade and pat dry. Strain the marinade through a sieve, allowing the vegetables and spices to drain well. Bring the marinade to a boil and skim off the foam. Preheat the oven to 200°C. Cut the smoked meat into cubes and scrape out the vanilla pod. Season the meat with salt and pepper, dust with flour, and sear on all sides in a roasting pan. Add the vanilla pod, pulp, drained vegetables, and tomato puree and roast briefly. Deglaze with 150ml of the marinade and pour in the stock. Return the meat to the pan and braise in the oven for 2.5–3 hours. Remove the meat from the roasting pan, wrap it in aluminum foil, and let it rest. Pour the vegetables into a sieve and collect the liquid, squeezing the vegetables lightly. Dissolve the chocolate in the liquid, season the sauce with vinegar, salt, and pepper. Thicken with cornstarch, if desired. Cut the meat into 1 cm thick slices and serve.