John Myers
Contents
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Ingredients
- 1 kilogram Roast beef
- 2 Garlic cloves
- 1 Onion
- 2 Carrots
- 1 Parsley root
- 200 g Celeriac fresh
- 1 tablespoon Tomato paste
- 400 ml Red wine
- 250 ml Broth
- 2 tablespoon Fig balsamic vinegar
- 10 Sage leaves
Instructions
- Wash the meat, pat dry, season with salt and pepper and fry on all sides in a roasting dish with hot fat.
- Peel the onion and garlic into small cubes.
- Peel the parsley root, carrots and celery and cut into small pieces.
- Remove the meat from the roaster, add the onion and garlic in the frying pan.
- Add parsley root, carrots and celery and roast everything for about 4 minutes.
- Stir in the tomato paste and roast it, gradually deglaze with 200ml red wine and let it evaporate a little.
- Now add the rest of the red wine, 100ml stock and the fig balsamic vinegar and leave in the 170 c. warm oven. Always turn the roast over.
- Rinse off the sage leaves, set some aside for garnish, add to the roast with the rest of the broth and continue to simmer for about 15 minutes.
- Take the roast out of the oven, pour off the stock through a sieve and let it boil down a little, season with salt and pepper.
- Cut the meat into slices, arrange on a plate with the sauce and the sage leaves.
- We ate bread dumplings and red cabbage with it. Bon appetit; 🙂
- Bread dumplings with chanterelles from my cookbook chanterelle bread dumplings
Nutrition
Serving: 100gCalories: 50kcalCarbohydrates: 2gProtein: 2.2gFat: 0.7g
