Beef shoulder roast braised in red wine

Ingredients for 4 servings:

• 1 ½ kg roast beef (beef shoulder roast)
• 1 bunch of soup vegetables
• 2 onions
• 1 bottle of red wine, dry
• 3 tbsp rapeseed oil
• 2 tbsp tomato paste
• 1 jar veal stock
• 3 bay leaves
• 4 juniper berries
• 4 peppercorns
• 1 clove(s)
• 1 tsp, stripped thyme, dried
• e.g. salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 14 hours 35 minutes

a festive Sunday roast, also suitable for Christmas

Remove the silver skin from the beef, leaving the thin layer of fat on the meat. Peel and chop the vegetables and 1 onion. Place the meat, fat side down, and the vegetables in a deep dish. Pour in the red wine, cover, and place in the refrigerator or another cool place for 12 hours. After about 7 hours, turn the meat over. Preheat the oven to 180°C. Peel and quarter the second onion. Remove the meat from the red wine and dry with kitchen paper. Heat the oil in an oven-safe roasting pan. Brown the meat all over, remove from the roasting pan, and season with salt and pepper. Fry the onion quarters and three-quarters of the pickled vegetables in the cooking fat, stirring constantly. Stir in the tomato paste and roast as well. Pour a ladleful of red wine over the vegetables and let it reduce. Repeat this process once more. Now place the meat back in the roasting pan on top of the vegetables. Add the veal stock, a little more of the red wine, and the spices to the roasting pan. Cover the roasting pan and place it in the oven. Braise the meat for 25 minutes at 180°C, then reduce the temperature to 130°C. After 1.5 hours, remove the lid and check the internal temperature with a cooking thermometer. When it reaches 82°C, turn off the oven, remove the meat from the roasting pan, wrap it in aluminum foil, and keep warm in the oven. Place the roasting pan on the stovetop, remove the spices and bay leaves from the sauce, and blend the vegetables with a hand blender. This saves you having to thicken it with flour or a thickener. Season the sauce with salt, pepper, and sugar and let it simmer for another 5 minutes. Slice the meat against the grain and let it simmer briefly in the sauce. Serve the meat and sauce with boiled potatoes and red cabbage. Serve with a glass of red wine. The meat is very tender and not dry due to the thin layer of jelly that runs through the meat.