John Myers
Ingredients for 4 servings:
- 750 g beef (false fillet)
- ¼ liter port wine
- ½ tsp thyme
- ¼ tsp rosemary, chopped
- 2 onions
- 1 carrot(s)
- 125 g celery
- 2 tbsp butter
- salt and pepper
- ¼ liter meat broth
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
Combine the port wine, thyme, and rosemary in a bowl. Cover the meat and refrigerate for 2 days. Pat the meat dry and fry in butter until dark brown. Dice the onions, carrots, and celery, add to the roasting pan, and brown briefly. Season the meat with salt and pepper. Slowly add the port wine and stock, allowing the stock to continue cooking. Then cover the meat and simmer gently. Turn a few times. Remove after about 2 hours, cover, and keep warm. Strain the sauce through a sieve. Bring to a boil over high heat, stirring frequently, until about 1 1/4 liters of lightly thickened sauce remains. Season to taste and serve. Serve with vegetables such as celery, carrots, and boiled potatoes.
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