John Myers
Contents
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Ingredients
- 1 kg Roast beef top or bottom
- 2 Carrots, peeled, chopped
- 1 medium Onion
- 2 Celery stalks, roughly chopped
- 1 handful Peterslie
- 3 Bay leaves
- 1 tbsp Juniper berries
- 1 tsp Black peppercorns
- 350 ml Old Barolo wine or another full-bodied red wine
- 15 g Butter
- 1 tbsp Olive oil
- Salt and freshly ground black pepper
Instructions
- Put the meat in a bowl along with the vegetables, herbs, juniper berries and peppercorns. Pour the wine over the meat, cover the bowl and put in the refrigerator for at least 24 hours to marinate.
- Preheat the oven to 180 degrees. Remove the meat from the bowl and dry well. Save the marinade. Cut small slits in the surface of the meat and insert the pieces of butter. Strain the marinade. Save the vegetables, spices and liquid .
- Heat the olive oil in a heat-resistant saucepan and fry the meat on all sides on medium heat. Add the vegetables and spices to the meat, as well as 250 ml of the retained liquid and a little salt. Cover the whole thing and let it simmer in the oven for 3 hours If necessary, add a little liquid to prevent the roast from drying out.
- When the meat is done, take it out of the saucepan and keep it warm. Remove the bay leaves and puree the vegetables and other spices with the liquid. Reheat the sauce, add seasoning, pour over the roast and serve.
- We ate the roast beef for the first time, and we are thrilled. After pureeing, the sauce is so creamy that you don't need any thickener. We ate dumplings and red cabbage with it.
Nutrition
Serving: 100gCalories: 423kcalCarbohydrates: 9.5gProtein: 5.1gFat: 41.1g
