John Myers
Ingredients for 6 servings:
- 120 g carrot(s)
- 120 g celery
- 120 g celeriac
- 120 g onion(s)
- 3 garlic cloves, peeled
- 50 g ginger, peeled
- 2 kg roast beef (min. 300g/person)
- salt and pepper
- 3 tbsp clarified butter
- 30 g butter
- 1 tbsp tomato paste
- 50 ml balsamic vinegar
- 30 ml soy sauce
- 500 ml red wine
- 200 ml port wine
- 700 ml veal stock
- 5 sprigs coriander leaves
- 1 sprig(s) of thyme
- 1 sprig(s) rosemary
- 1 stalk lemongrass, tapped
- 1 bay leaf
- 3 juniper berries
- 10 peppercorns
- salt and pepper
- 120 g plum(s), dried
- 120 g apricot(s), dried
- 30 g pine nuts, roasted
- 30 g parsley, roughly chopped
- spaetzle
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Vegetables: Peel the vegetables and cut into approximately 2 cm pieces, finely dice the garlic. Thinly slice the ginger. Roast: Season the meat generously with salt and pepper on all sides. Heat clarified butter in a roasting pan and brown the meat all over, then remove the meat from the roasting pan and set aside. Now add the vegetables and fry until golden brown. Add the butter, garlic, and ginger, season with salt and pepper, and continue to roast briefly. Finally, add the tomato paste and fry well. Deglaze with vinegar and soy sauce, add the red wine and port wine, and reduce by half. Top up with stock or broth. Now add the herbs and spices, bring to a boil, and add the meat. Cover and braise in a preheated oven at 180°C (top and bottom heat) for about 2.5 – 3 hours. Baste the roast frequently with the sauce and turn it over. Remove the cooked meat from the sauce and strain it through a fine sieve. Halve the plums and apricots and add them to the sauce along with the pine nuts. Slowly simmer for about 5 minutes. Add the flat-leaf parsley to the sauce and serve the sliced roast beef with the sauce. Serve with the side dish: Butter-fried spaetzle (approx. 80g per person).
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