Italian braised beef with red wine

Ingredients for 6 servings:

• 1 kg roast beef, braised beef from topside, nut, bow
• 3 stalk(s) Celery
• 3 carrots
• 1 stalk(s) leek
• 2 onions
• 4 garlic cloves, chopped
• 3 tbsp olive oil
• 2 tbsp butter
• 400 ml red wine, dry, dark
• 250 ml vegetable stock
• 1 bay leaf
• 2 tbsp tomato paste
• 1 can of tomatoes, peeled
• Salt
• Pepper, coarse
• Nutmeg, freshly grated
• 3 cloves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Buttery soft meat, delicious broth

Wash the meat and pat dry. Make light incisions all around the meat at 2-3 cm intervals. Insert garlic cloves into the incisions. Trim and finely dice the carrots, celery, onion, and leek. Heat 2 tablespoons of oil and butter in a large roasting pan. Brown the meat vigorously on all sides. Then add 1 tablespoon of oil and brown the diced vegetables. Brown the tomato paste. Add salt, pepper, and nutmeg. Deglaze with red wine. Stir in the bay leaf, cloves, and vegetable stock. Chop the canned tomatoes and stir in. Bring everything to a boil briefly, then reduce the heat. Cover and simmer for about 3.5 hours – do not boil. Remove the roast, carve it, and serve with sauce. Serve with polenta, bread dumplings, or mashed potatoes, and plenty of red wine.