Braised beef with red wine

Ingredients for 4 servings:

• 1 kg roast beef for braising
• 1 carrot(s)
• 1 onion(s)
• 1 celeriac
• 2 tbsp olive oil
• 350 ml red wine, strong
• 1 tbsp tomato paste
• 250 ml meat broth
• 2 cloves
• 2 bay leaves
• salt and pepper
• Nutmeg, freshly grated
• Cornstarch, to thicken the sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Brasato – from Lombardy

Dice the onion, carrot, and celery. Season the pot roast with salt and pepper and sear on all sides in hot olive oil. Remove from the pan. Add the braised vegetables to the frying fat and sauté gently. Add the tomato paste and sauté briefly. Deglaze with red wine and meat stock. Bring to a boil. Add the cloves, bay leaves, nutmeg, and meat; cover and braise in the oven at 180°C for about 3 hours. Remove the meat from the sauce and keep warm. Strain the sauce through a sieve and thicken with cornstarch. Season again with salt, pepper, and a pinch of sugar, if desired.