Brasato with red wine spice sauce

Ingredients for 1 servings:

• 1 ¼ kg roast beef from the flat shoulder
• Salt
• pepper, black
• Mustard, medium hot
• some flour
• Rapeseed oil
• 100 g shallot(s)
• 100 g leek
• 100 g celeriac
• 1 carrot(s)
• 1 tbsp tomato paste
• 20 g sugar
• 30 ml balsamic vinegar
• 200 ml red wine
• Red wine, as needed for pouring
• 20 peppercorns
• 2 bay leaves
• 15 juniper berries
• 10 allspice berries
• 1 star anise
• 1 carnation(s)
• ½ cinnamon stick(s)
• 1 vanilla pod(s)
• 500 ml broth
• 50 ml port wine
• 1 sprig(s) rosemary
• ½ lemon(s), zest
• possibly cornstarch
• some sugar, brown

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

A spicy roast beef with an aromatic red wine sauce

Season the meat with salt and pepper, brush with mustard, and coat in flour. Sear the meat on all sides in a large pan, then remove. Peel the shallots, celery, and carrot, and dice them with the leek. Brown them in the frying fat. Add the tomato paste and sugar and let it caramelize. Deglaze with balsamic vinegar and red wine. Reduce the sauce and add more red wine. Reduce again. In a small pan, toast the spices for 1 minute, stirring constantly. Place the spices and vegetables in a covered roasting pan and pour in the stock and port wine. Place the meat on top. Place the lid on the roasting pan and roast for 2 hours at 160-170°C. Add the rosemary and lemon zest and roast for another 30 minutes. Remove the roast. Strain the sauce and simmer slightly, if necessary, or thicken with cornstarch. Season the sauce to taste, perhaps adding a little brown sugar. Slice the roast and serve with the sauce. Serve with tagliatelle or dumplings.