Aleks Beef Braised Roast Beef in Grenade Juice

Cut the celery, onions, leeks and carrots into large cubes. Quarter the garlic clove. Pat the meat dry and remove the skin and tendons with a sharp knife, but leave the top layer of fat on. Cut the layer of fat into a diamond shape with the knife - do not cut into the meat.

Heat the clarified butter in a roaster and sear the meat vigorously on all sides over high heat (5-6 minutes per side, starting from the fat layer side). Remove the meat and place on both sides.

Put the onions and garlic in a roasting pan and roast in the remaining frying fat over high heat while stirring for at least 2 minutes so that the garlic aromas develop properly, then add the remaining vegetables (carrots, celery and leeks) and continue stirring 6- Roast for 7 minutes.

Then sprinkle with sugar and roast for another 2-3 minutes, stirring constantly over high heat to caramelize. Then pour 150ml of grenade juice over the roasted food, add salt and all other spices (bay leaves, Chmeli-Suneli, pepper, etc.) and let it reduce over high heat while stirring constantly until the liquid takes on a thick sauce. Then add another 150ml grenade juice and let it reduce again as described above.

Add the remaining grenade juice and bring to the boil, then add the beef stock and bring to the boil again. Add the meat with the fat side up, briefly bring the entire contents to the boil again, then close the lid tightly and put the roaster in the preheated oven at 140C ° convection. Let simmer for at least 2 ½ hours, but turn over after 1 hour and then turn over again after 1 hour so that the fat side is up again. (Remember that the cooking time could vary, depending on the weight and thickness of the meat)

If you have the feeling that the pot roast is as good as done, reduce the oven temperature to 80C ° and remove the roaster at the moment it is important to leave the oven door open so that the temperature cools down faster

Take the meat out of the roasting pan and wrap it well in aluminum foil, then place the lid in the roasting pan with the fat side up and let it rest for 30 minutes in the oven at 80 ° C

Pour the stewing liquid through a sieve into a saucepan and allow to drain properly. Stir in the crème fraiche and let the sauce boil in an open saucepan over medium heat for about 5 minutes. Then, depending on your taste (the sauce is relatively sour), refine with salt, pepper and sugar depending on your taste, and simmer for another 2 minutes over medium heat. In between, chop fresh dill very finely.

Thicken the sauce with flour to the desired consistency. (But not recommended for beginners with Mondamin). Add the chopped dill. Switch off the E stove. Take the saucepan with the sauce off the plate and stir again properly or, if serving still takes, leave it on the E stove on a low setting and stir from time to time.

Take the pot roast out of the oven and cut into 1cm thick slices and serve immediately.

Serving suggestion: Our absolute favorite Bohemian dumplings and red cabbage, otherwise boiled potatoes, jacket potatoes, bread rolls or potato dumplings as the main side dish and green beans and mixed vegetables as a small side dish. The important thing is not canned or packaged, but freshly homemade.

Tip .: Thickening with flour is possible as follows: In a clean, dry glass (e.g. for mustard or jam, but a lid must be present), add flour (approx. ¼ glass), cold water (approx Shake, then stir vigorously with a whisk into the Giesen sauce, but with small portions and always add 1min cooking time as the flour unfolds, etc. until the desired thickness is reached.