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