Roast beef Italian style

Ingredients for 6 servings:

• 300 g onion(s)
• 4 cloves garlic
• 300 g carrot(s)
• 125 g potatoes, flouring boiling
• 1.6 kg roast beef (beef rump)
• salt and pepper
• 6 tbsp olive oil
• 15 g porcini mushrooms, dried
• 3 tbsp tomato paste
• 650 ml chicken broth
• 750 ml wine, Barolo (or other red wine)
• 1 sprig(s) bay leaves
• 3 sprigs rosemary
• 3 sprigs of thyme
• 300 g tomatoes

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

BUE Braised in Barolo

Peel the onion, garlic, and carrots and chop into large pieces. Peel the potatoes and slice them thinly. Season the meat and brown it all over in oil in a roasting tin. Add the vegetables, potatoes, mushrooms, and tomato puree and brown everything. Deglaze with stock and 250ml of wine and cook for five minutes. Cook in the lower third of the oven at 180°C for 1.5 hours in a covered roasting tin and then for 1.5 hours in an uncovered roasting tin (convection oven is not recommended here!!). Gradually add the wine. Chop the tomatoes and add them with the herb sprigs 15 minutes before the end of the cooking time. Let the meat rest in aluminum foil for 15 minutes while the braising liquid reduces. Then serve and enjoy! Tastes absolutely delicious.