Trentino braised roast

Ingredients for 4 servings:

• 1 kg roast beef
• salt and pepper
• 70 g butter
• 1 onion(s)
• 1 stalk(s) celery
• 1 carrot(s)
• 3 cloves
• 6 black peppercorns
• 2 bay leaves
• 1 liter of red wine (Trentino)

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

Marinate the roast overnight. Place the meat in a pot, dice the vegetables, and scatter them over the meat along with the spices. Pour the wine over the meat. Cover and let it marinate overnight. Remove the roast from the marinade and pat dry. Heat half of the butter in a casserole dish and brown the meat on all sides. Season with salt and pepper. Remove the vegetables from the marinade and sauté them. Continue to roast over medium heat. Pour in the wine and cook in the pan (approx. 120 minutes). The liquid should reduce considerably over the course of the cooking time, so do not completely cover the pot. Remove the roast and keep warm. Strain the remaining liquid and the meat juices through a sieve with the cooked vegetables and reduce further over medium heat. Finish with the remaining butter. Cut the roast into slices and pour the sauce over them.