Beef Burgundy style

Ingredients for 8 servings:

• 1.2 kg beef from the rump or shoulder
• 1 small yellow beet(s)
• 1 small parsley root(s)
• 9 peppercorns
• 9 allspice berries
• 2 bay leaves
• 9 carnations
• 250 ml red wine, dry, preferably Burgundy
• 2 garlic cloves
• 5 m.-sized onion(s)
• 1 small yellow beet(s)
• 400 g mushrooms, brown, small
• 200 g raw ham
• 1 tbsp dried herbs of Provence
• salt and pepper
• 125 ml olive oil
• 2 tsp cornstarch (optional)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

Beef Bourguignon

Cut the beef into even cubes (approx. 3 x 3 cm) and place it in a bowl. Rinse the turnip and parsley root, slice them, and add them to the meat. Add the peppercorns, allspice, bay leaves, and cloves, mix well, and baste with the red wine. The meat must be covered. Close the bowl and refrigerate for 8-12 hours, or longer. Preheat the oven to 160°C (top/bottom heat). Place the beef mixture in a roasting pan. Add the peeled and finely sliced ​​garlic cloves, peeled and roughly diced onions, cleaned and sliced ​​turnip, cleaned mushrooms, diced ham, Provençal herbs, salt, and pepper. Mix everything thoroughly. Pour the olive oil over the mixture and add about half of the marinade. Cook the beef in the oven at 160°C for about 2 hours. Stir everything about every 30 minutes to ensure all the pieces of meat are browned. This may take about 2.5 hours if you have larger pieces. Then add as much marinade as you need for sauce, season with salt and herbs as needed, and thicken the sauce with cornstarch if desired. Serve with rice and salad.