Braised Beef Marinated in Red Wine

Put all the ingredients for the marinade in a saucepan and bring to the boil (note: edible zest of about 1/2 orange, I had still frozen; juice from a squeezed orange or alternatively, as in my recipe, 100 ml orange juice). Let cool down. Put the meat in a freezer bag and place it in a bowl to prevent the bag from tipping over. Pour the marinade over the meat in the bag. Seal the bag or cover the bowl. Leave to work overnight so that the marinade has time to tenderize the meat.

Remove the meat from the marinade and pat dry, season with salt and pepper. Pour half of the marinade (or more, to taste) through a sieve into a small saucepan and bring to the boil. Meanwhile, heat the oil in an ovenproof saucepan that is not too large and fry the meat all over. Briefly toast the tomato paste in the pot. Deglaze with the hot marinade in portions. Most of the roast should now be covered with liquid. Just before the liquid starts to boil again, take the saucepan off the stove, put the lid on it and put it in the oven preheated to 100 ° C. According to the cookbook, a meat thermometer should show a core temperature of 60-65 ° C after 4-5 hours. Then the meat is still pink (medium) inside. If you want to have it "through", you need a core temperature of approx. 70 ° C. It went much faster for me, probably the sauce was too hot and / or I seared the meat for too long. Pour the sauce through a sieve into a saucepan. Let the roast rest a little longer in the switched off oven. Meanwhile, bring the sauce to the boil and thicken with the starch. Stir in the jelly until it dissolves. A piece of ice-cold butter that has now been stirred in gives the sauce a creamy taste and a silky sheen.

We had boiled potatoes and beans with it, but noodles also go very well with it. Enjoy your meal!

If you prefer to reach your destination faster, you can forego gentle cooking and instead braise the roast in the conventional way (according to the cookbook, just under 2 hours) at 150 ° C.