Merlot Braised

Ingredients for 6 servings:

• 1 kg roast beef
• 500 g bones (no marrow bones)
• 3 carrots
• 1 piece(s) celeriac, large
• 1 large onion(s)
• 1 class can/n tomato(s) , (Pelati)
• 1 sprig(s) rosemary
• 3 cloves garlic
• 4 dl wine (Merlot)
• 5 dl beef broth
• 2 carnations
• 1 bay leaf
• 2 tbsp butter, for frying
• Salt and pepper, from the mill
• some butter, in flakes, cold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Ticino braised beef

Pierce the meat with a long, sharp knife at intervals of approximately 3 cm. Peel 2 carrots and quarter lengthwise, peel the celery and cut into 1/2 cm thick sticks. Lard the roast beef with the carrots and celery. Rub the meat with salt and pepper and brown in the butter on all sides. Add the gravy bones and brown them. Peel and slice the onion, peel and roughly dice the third carrot. Add the onion, carrot, remaining celery, and tomatoes to the meat and let it simmer. Add the cloves, rosemary sprig, bay leaf, and garlic cloves. Deglaze the pan with 2 dl of Merlot. Cover and braise the roast, adding a little beef stock now and then. Braise the meat for about 2 – 2 1/2 hours, by which time it should be tender. Remove the meat from the casserole and keep warm. Deglaze the pan juices with the remaining red wine and, if necessary, a little stock, and bring to a boil. Remove the cloves, bay leaf, rosemary sprig, and bones, and bring the sauce back to a boil. Stir in the butter. Slice the meat and pour the sauce over it.