Pot roast gardener – style

Ingredients for 6 servings:

• 1.2 kg roast beef
• 40 ml olive oil
• 2 cloves garlic
• 100 ml dry white wine
• 500 ml vegetable stock
• 6 sage leaves
• 3 sprigs of thyme
• 400 g potatoes, small
• 4 zucchini
• 4 spring onions
• 2 carrots
• 2 stalk(s) Celery
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Brasato di manzo with the green

Heat the olive oil in a roasting pan, peel and crush the garlic cloves, and fry until browned. Remove the cloves and sear the meat on all sides. Pour in the white wine and reduce by a third. Next, add the vegetable stock with the thyme sprigs and finely chopped sage leaves. Cover and simmer in the oven at 180 degrees Celsius for just under an hour. In the meantime, peel the carrots and potatoes and cut into bite-sized slices or cubes. Quarter the spring onions, thinly slice the celery stalks, and finally halve the zucchini and portion them out in the same way. Add all the vegetables, except the zucchini, to the meat and simmer for 30 minutes. Then add the zucchini for another 15 minutes. Season with salt and pepper. To serve, remove the meat, slice it, and serve with the vegetables.