Braised roast beef

Ingredients for 4 servings:

• 1,500 g roast beef
• 3 carrots
• 3 onions
• 3 garlic cloves
• 3 spring onions
• 2 tbsp tomato paste
• ¼ liter meat broth
• ¼ liter red wine (Burgundy)
• 3 bay leaves
• 3 cloves
• 5 juniper berries
• 2 tbsp sugar cubes, or stevia or sweetener powder
• Black peppercorns, freshly ground
• Salt (Himalayan)
• Paprika powder, hot, or freshly ground chili powder
• Fat, for frying
• 3 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

tastes good to the whole family

Peel the onions and spring onions and slice into rings. Peel the carrots and cut into large pieces. Peel the garlic cloves. Wash the meat, removing any remaining fat and tendons. Rub the meat thoroughly on all sides with a garlic clove. Heat the cooking fat in the roasting pan. Add the meat to the hot fat and sear on all sides. Season with pepper, paprika, salt, and/or chili to taste. Remove the meat from the pot and set aside. Add the onions, spring onions, garlic cloves, and carrots to the roasting pan and fry for about 2-3 minutes. Add the tomato paste, stir, and deglaze with red wine. Add the meat stock and return the seared meat to the roasting pan. Add the cloves, bay leaves, and juniper berries, and finally the sugar. Place the roasting pan in the oven and braise at 160°C for about 2 hours and 20 minutes. The cooking time depends on the weight of the meat. About 20 minutes before the end of cooking, briefly remove the meat from the roasting pan and discard the sauce. Return the meat to the oven. Strain the sauce so that only the liquid remains. Add the balsamic vinegar and honey, season again with the spices, and let it reduce for about 20 minutes. Remove the roast, slice it, and serve with the sauce. Serve with Brussels sprouts and potatoes or potato gratin.