Low-temperature braised beef

Ingredients for 8 servings:

• 2 kg beef, shoulder fillet or loin
• 500 ml yogurt
• 150 g onion(s), finely diced
• 30 g ginger root, organic, finely diced
• 50 g mustard seeds
• 2 tbsp, heaped paprika powder, sweet
• ½ tsp allspice berries, roughly crushed
• 2 bay leaves, dried, shredded
• 2 tbsp, heaped Dijon mustard
• 50 ml soy sauce, dark, naturally brewed
• 100 g leek, sliced
• 150 g celeriac, diced
• 150 g carrot(s), diced
• 200 g shallot(s), diced
• 2 tbsp, heaped paprika paste, mild
• 2 tbsp, heaped Dijon mustard
• 1 tsp, streaky curry paste, red
• 250 ml port wine
• 150 ml soy sauce, dark, naturally brewed
• 750 ml vegetable broth or meat broth
• 1 tbsp peppercorns, colored, coarsely crushed
• 1 tsp juniper berries, crushed
• 2 bay leaves, dried, shredded

Instructions

Working time approx. 1 hour; Rest time approx. 3 days 5 minutes; Cooking/baking time approx. 8 hours; Total time approx. 3 days 9 hours 5 minutes

marinated in spicy yogurt beforehand, cooked at low temperature at 80 °C oven temperature

Marinate the meat in the spicy marinade about three days in advance. To do this, meticulously trim the meat. But please don’t discard the trimmings. Then rinse the piece of meat. Lightly roast the mustard seeds in a small frying pan. Dice the onions and ginger root. Mix all the ingredients for the marinade and marinate the meat. If you have a vacuum sealer, seal all the ingredients in the foil. On the day you plan to prepare the roast, wash, trim, and dice all the vegetables and shallots. Make a broth from the resulting scraps as follows: In a medium-sized, lightly greased saucepan, fry the trimmings until they are well browned. Once they have a good browning, add the onion and vegetable scraps and sauté until they are also nicely browned. Add the spices and bay leaves, deglaze with about 800 ml of water, and simmer gently for 30 minutes. Then strain the resulting stock and discard the rest. Now, in a roasting tin, sear the rinsed and patted dry meat on all sides until seared, then cover and set aside. In the frying fat, sweat all the diced vegetables and shallots until caramelized. Once everything is well seared, stir in the paprika, mustard, and curry paste and fry. Once a dark brown residue has formed, deglaze with the wine and loosen it with a wooden spoon. Once the wine has completely reduced, place the piece of meat on the bed of vegetables. Now add the soy sauce and the homemade stock. The meat should now be 25% submerged in liquid. Now insert the core temperature thermometer into the thickest part of the meat. Place the roasting tin on the middle shelf of a preheated oven at 80°C (top/bottom heat). Cook the roast slowly, uncovered, at this oven temperature of 80°C. Brush the meat with the sauce every 30 minutes to prevent it from drying out. After 7.5 to 8 hours, the roast will be cooked to temperature, and the thermometer will sound the alarm. Arrange the roast on a platter and let it rest in the turned-off oven. Meanwhile, strain the sauce through a sieve, stirring until it reaches the desired consistency. Cut the meat into thin slices and serve with dumplings or fresh spaetzle.