Mediterranean roast beef

Ingredients for 4 servings:

• 1.4 kg beef (from shoulder or leg)
• 2 small carrots
• 3 stalk(s) Celery
• 2 onions
• 100 g bacon, streaky
• 10 tomatoes, dried, finely diced
• 10 olives, dry pickled black, pitted and finely diced
• 300 ml wine, red, dry (e.g. Sangiovese)
• 500 ml vegetable stock or chicken stock
• 2 sprigs rosemary
• 2 sprigs of thyme
• 1 bay leaf
• 2 garlic cloves, peeled
• ½ tsp pepper, whole, coarsely crushed in a mortar
• 5 allspice, whole, coarsely crushed in a mortar
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with dried tomatoes and black olives

Preheat oven to approximately 180 degrees Celsius. Finely dice the carrots, celery, onions, and bacon. Season the meat with a little salt and pepper and sear well all over in a roasting pan with a little oil. Remove from the pan and brown the vegetables in it. Add the bacon, tomatoes, and olives and sear briefly. Return the meat and deglaze with a splash of red wine. When the red wine has reduced to a syrupy consistency, add a little more. Repeat until all the red wine is used up. Then pour in the stock and add the seasonings. Add only a little salt, as the bacon and sun-dried tomatoes are already salty. Close the roasting pan and braise in the oven at 180 degrees Celsius for at least 3 hours, until the roast is nice and tender. Remove the meat and keep warm. Fish out the rosemary and thyme sprigs and the bay leaf from the sauce. Reduce the sauce a little more if necessary and season with salt if desired. If you prefer a thicker sauce, you can either thicken it with cornstarch or puree some of the vegetables. Slice the meat and serve with the sauce and wide tagliatelle pasta.