Braised beef from the Semerrolle

Ingredients for 6 servings:

• 1 piece(s) of beef (semer roll), approx. 2 kg
• 3 carrots
• 1 slice(s) celeriac
• 1 stalk(s) leek
• 3 sprigs of parsley
• 2 cloves garlic
• 1 onion(s)
• ½ liter of water
• ½ liter red wine, dry
• 5 sugar cubes
• 1 tsp thyme, dried
• 2 tbsp paprika powder, sweet
• salt and pepper
• 2 tbsp clarified butter
• 2 tbsp cornstarch
• 10 black peppercorns
• 5 juniper berries, bruised
• 2 bay leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Preheat the oven to 200°C. Clean the vegetables and cut into large cubes. Wash, dry, and trim the meat. Then season with salt and pepper and brown well on all sides in the roasting pan in hot clarified butter. Remove the meat from the roasting pan and brown the vegetables and garlic in the same frying fat, adding the sugar. Deglaze with the water and red wine, bring to a boil, and season with the spices. Add the meat. Place the covered roasting pan in the oven and immediately reduce the heat to 160°C. Braise for 2-3 hours, turning several times during cooking and basting with liquid. For the sauce, pass the meat juices and vegetables through a fine sieve, thicken with cream and cornstarch, and season with salt and pepper. Slice the meat and serve with the sauce.