Nicolas Burgundy Roast

Ingredients for 2 servings:

• 600 g roast beef, e.g. fake fillet
• 2 small onions
• 1 large carrot(s)
• 1 stalk(s) leek
• some juniper berries
• 6 bay leaves
• 1 liter red wine, preferably Burgundy
• 500 ml vegetable stock
• some gravy, cubes or powder
• 2 sprig(s) thyme, optionally rosemary
• Oil for frying

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 3 hours 45 minutes

juicy and soft

Slice an onion into thin rings. Place the meat, onions, and herbs in a bowl deep enough to cover the entire meat with Burgundy (since I didn’t have any, I used a sweet Macedonian red). Let it simmer in a cool, dark place for 8-24 hours; if you like, you can add a few more hours. To prepare the roast, heat the oil in a pan, pat the dry meat with the remaining, sliced ​​onion, and sear it on all sides until it turns a nice brown color. Remove from the pan, wrap it in baking paper and aluminum foil, and place it in an oven preheated to 100°C (212°F) for about 2-2.5 hours. Meanwhile, pour the wine stock into the pan. Add the sliced ​​carrot, juniper berries, bay leaves, and sliced ​​leek. Add the pan juices and bring to a boil over medium heat. I then removed the juniper berries and bay leaves, as I’m not straining the sauce. Turn the heat down to very low and let the sauce simmer until it thickens. Pour in half of the stock and continue simmering until it thickens again. After at least 2-2.5 hours in the oven, unpack the meat. Meanwhile, set the oven to the highest fan setting and place the meat back in the oven to roast for 10-15 minutes, depending on your taste. Turn off the heat and reheat the meat shortly before serving. If desired, pour a little more stock into the sauce and keep warm on the lowest heat until ready to serve. This goes well with grated dumplings, rosemary mashed potatoes, carrot mashed potatoes, red cabbage, etc.