Roast beef with red wine sauce

Ingredients for 4 servings:

• 1 kg roast beef
• 500 ml red wine, dry
• 3 onions
• 1 bay leaf
• 3 sprigs of thyme
• 1 sprig(s) rosemary
• 1 tbsp pepper (corns)
• 1 tsp allspice (grains)
• 200 g carrot(s)
• 3 stalk(s) Celery
• Salt
• pepper
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

From the Roman pot

Rinse the roast beef in cold water, place it in a bowl, and pour the red wine over it. Peel and quarter 1 onion, then add it to the meat along with the bay leaf, thyme sprig, rosemary sprig, peppercorns, and allspice. Cover the roast and refrigerate for 1 day, turning it several times if possible. The following day, rinse the Roman pot thoroughly with water. In the meantime, peel the two remaining onions and cut them into wedges. Peel, trim, and dice the carrots. Wash, trim, and chop the celery. Remove the roast beef from the marinade, but set the marinade aside. Pat the roast dry with kitchen paper. Rub it all over with salt and pepper. Heat the oil in a pan and sear the roast on all sides. Remove the Roman pot from the water and add the roast. Add the onions, celery, and carrots. Strain the marinade through a fine sieve and add it to the pan. Cover the pot and place it in a cold oven. Braise the roast at 175°C (150°C fan oven; gas mark 2) for about 3 hours. Remove the roast from the pot and keep warm. Puree the liquid and vegetables together, season with salt and pepper, and serve with the roast. Potatoes or dumplings are a good side dish. It’s better to braise the roast a little longer than too short. You can also reduce the temperature to 160°C (130°C fan oven; gas mark 1-2), thus extending the cooking time to 4 hours.