Burgundy-style braised beef

Ingredients for 4 servings:

• 1,000 g roast beef (pot roast)
• 2 tbsp clarified butter
• 1 vegetable onion(s), diced
• 4 garlic cloves, diced
• pepper
• 250 ml meat broth
• 750 ml red wine, dry
• 1 bay leaf
• 1 tbsp thyme
• Crème fraîche

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 3 hours; Total time approx. 6 hours 30 minutes

served with potato pancakes and chanterelles or red cabbage

Brown the pot roast in hot clarified butter for 10 minutes on all sides, add the diced onion, and cook for another 10 minutes. Season with pepper and garlic, and deglaze with a little red wine. Add the stock, bay leaves, and thyme. Braise the roast for a total of 3 hours, adding more wine occasionally. I braise in a casserole dish with the lid slightly tilted on the stovetop at a moderate temperature (4-5 degrees Celsius). The liquid evaporates, so you need to add a little more wine or, if there is none, water from time to time. But always only when there is as little liquid as possible. This creates a browning effect: the meat browns beautifully, and the sauce becomes wonderfully dark! After braising, remove the meat and let it rest for 5 minutes. Collect the meat juices and add them to the sauce. Purée the sauce, stir in the crème fraîche, and season to taste. Serve the roast sliced, with the sauce served separately. Serve with potato pancakes and chanterelles or red cabbage