Roast beef with mustard fruits

Ingredients for 4 servings:

• 750 g roast beef for braising
• 1 tbsp clarified butter
• 1 large onion(s)
• 1 large carrot(s)
• 3 garlic cloves
• 1 tbsp tomato paste
• Salt
• 1 tbsp mustard powder
• 250 ml red wine, strong
• 1 tsp black peppercorns
• 1 tsp allspice berries
• 10 sage leaves
• 100 g mustard fruits, pickled
• Cornstarch to thicken the sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Mustard fruits give the sauce a sweet and spicy note

Peel the onion and carrot and chop into large pieces. Peel the garlic and press it down lightly. Heat the clarified butter in a roasting pan and brown the braised meat well on all sides. Remove from the pan and sprinkle with salt and mustard powder. Sauté the vegetables in the frying fat, add tomato paste, and deglaze with red wine. Put the pepper and allspice in a tea bag and tie it up. This way, there are no seeds in the sauce. Place everything in the roasting pan with the sage leaves and the meat and braise everything in the oven at 170 degrees Celsius (top/bottom heat) for about 2 hours. For the last 15 minutes, add the mustard seeds and a little of the stock. Add 150 ml of water. Finally, thicken the sauce with dissolved cornstarch and season again with salt and pepper. If you can’t find mustard seeds, you can also pickle them yourself. There are recipes for this here on Chefkoch. They taste best after they have marinated for a few weeks.