Red wine roast

Ingredients for 4 servings:

• 1 ½ kg beef (e.g. boiled beef)
• 1 liter wine, red, dry
• 1 large onion(s), diced
• 2 carrots, diced
• 200 g celeriac, diced
• 1 stalk(s) leek, diced
• 2 slices of toast, diced
• 1 clove(s) garlic, finely chopped
• 4 cl Calvados
• ¼ stalk(s) cinnamon
• 10 peppercorns
• 5 carnations
• 1 tsp mustard seeds, yellow
• 2 bay leaves
• 5 grains of allspice
• Salt to taste
• Pepper to taste
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Marinate the meat in red wine at least overnight, or even better, two. Remove from the wine, pat dry, and sear in a roasting pan with a little oil. Add the diced vegetables and roast until browned. Deglaze with a little of the wine from the marinade. Add the bread cubes, garlic, and Calvados. Roughly grind the spices in a mortar and pestle, place in a spice bag, and add to the meat. Braise the meat for about 1 1/2 hours, adding all of the red wine used to marinate the meat. When the meat is cooked, season the sauce with salt and pepper, and purée if desired. Serve with spaetzle, bread dumplings, and green salads.