Larded braised beef

Ingredients for 6 servings:

• 1 ½ kg roast beef, larded by the butcher, possibly rump.
• ½ dl oil
• 1 m.-sized onion(s)
• 3 m.-sized carrot(s)
• 2 stalk(s) leeks
• 2 stalk(s) Celery
• 2 cloves garlic
• 2 tomatoes (fresh or from a can)
• 1 bay leaf
• 2 dl red wine, strong
• 1 tbsp beef broth concentrate
• some salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the vegetables and cut into small cubes. Brown the meat on all sides in oil. Season the roast with salt and pepper. In another large pot, brown the onions and other vegetables in a little oil and let it simmer for a short time. Place the roast on top of the vegetables and pour over the red wine. Add the beef bouillon concentrate and cover the roast with hot water until 3/4 full. Cover the pot and let it simmer over medium heat for about 1 to 1.5 hours. Turn the meat occasionally. When the meat is cooked, remove it and pass the vegetables through a sieve. Carve the roast into thin slices and pour the sieved sauce over it. Pasta, mashed potatoes, polenta, or risotto go well as a side dish.