Marinated braised beef

Ingredients for 4 servings:

• 1 kg roast beef
• 1 orange(s), organic
• 2 rosemary sprigs
• 120 g carrot(s)
• 300 g onion(s)
• 200 g celeriac
• ½ leek(s)
• 2 bay leaves
• 2 star anise
• 200 ml port wine, red
• 300 ml red wine
• 1 tbsp pepper, black, ground
• 10 juniper berries, crushed
• Salt
• Sugar
• 3 tbsp oil
• 1 tbsp tomato paste
• possibly cornstarch, to thicken

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

Star anise and orange peel add an interesting touch

The day before, peel the orange zest thinly with a vegetable peeler. Roughly chop the rosemary. Roughly dice the carrots, onions, celery, and leeks. Place the roast in a plastic bag. Place the orange zest in a saucepan with the bay leaf, rosemary, port wine, red wine, pepper, juniper, star anise, and vegetables. Bring to a boil, and let cool. Pour the cold marinade over the meat, seal the bag, and place it in a bowl. Chill overnight. The next day, remove the meat and pat dry. Strain the marinade through a sieve and set aside. Season the meat with salt and sear it all over in hot oil in a roasting pan. Remove and set aside on a plate. Add the drained vegetables to the frying fat and sear. Stir in the tomato paste and sear while stirring. Pour in the marinade and bring to a boil. Return the meat to the roasting pan. Cover and braise in a preheated oven at 200°C for about 2 hours. If necessary, add meat broth to any evaporated liquid. Wrap the roast in aluminum foil and let it rest. Strain the sauce and thicken with cornstarch if necessary. Season again with salt and sugar.