Burgundy roast beef

Ingredients for 6 servings:

• 2 kg roast beef from the rump
• 1 tbsp clarified butter
• 3 tsp, heaped sea salt
• 2 large onions
• 1 large carrot(s)
• 1 piece(s) celery (small piece)
• 500 ml dry red wine (Pinot Noir)
• 500 ml water
• 150 g apricot(s), dried
• 100 g raisins
• 200 g prunes
• 200 g mixed nuts (hazelnuts, walnuts, Brazil nuts)
• 4 sprigs of thyme
• 2 sprig(s) of rosemary (approx. 15 cm each)
• 4 bay leaves
• 4 cloves
• 6 juniper berries
• some cornstarch to bind

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 10 minutes

slow-cooked roast beef in a cast iron roaster

Wash and chop the vegetables. Wash the well-hung piece of meat and pat dry. Season well with salt. Brown the meat well on all sides in hot clarified butter. This takes time, but will give the sauce a beautiful color later on. Add the vegetables and let them brown as well. Deglaze with 100 ml of Burgundy wine, let the liquid evaporate, which also takes a few minutes. Repeat the process twice. Add the fruit and nuts to the meat and top up with water so that the roast is submerged by two fingers (about 3 cm) in the cooking juices. Now add salt and season the juices. Bring to a boil and cover the pot. Reduce the heat to low. After 3 1/2 hours, the roast will be tender as butter. Remove the roast, pour the sauce through a sieve into a saucepan, add the remaining Burgundy wine, and thicken with cornstarch. Serve the braised vegetables, fruit, and nuts separately with the roast.