Beef Roast in Red Wine Sauce

Ingredients

• 2 onions
• 2 Garlic cloves
• 2 carrots
• 1 parsley root
• 200 g celery root
• 1.5 kg ox shoulder
• Salt
• pepper (ground)
• 3 Tbsp plant oil
• 250 ml dry red wine
• 750 ml meat broth
• 1 tbsp White Wine Vinegar
• 1 bay leaf
• 2 radicchio heads (about 600 g e.g., di Treviso)
• 2 tbsp olive oil
• a splash apple juice
• 2 sprigs sage
• croutons for garnish

Instructions

1. 1.

   Preheat the oven to 160°C fan and top heat.

2. 2.

   Peel the onions and garlic. Peel the carrots, parsley root and celery root and cut into large cubes. Rinse the meat, pat dry, season with salt and pepper and brown it on all sides in a roasting pan with 2 tbsp hot oil. Remove from the pan and quickly sauté the vegetables in the remaining oil. Deglaze with red wine. Reduce slightly and add some broth. Add vinegar and bay leaf and return the meat to the pan. Roast in the preheated oven for about 2½ hours, turning the meat every 20 minutes and gradually adding more broth.

3. 3.

   Wash, trim and cut the radicchio into leaves and roughly chop into pieces.

4. 4.

   Sauté in hot oil and deglaze with a splash of apple juice. Season with salt and pepper and simmer covered for about 5 minutes. Remove sage sprigs, roughly chop, stir into the salad and taste.

5. 5.

   Remove the meat from the sauce and let it rest wrapped in foil. Strain the sauce and add more broth if needed or reduce further. Season with salt and pepper and serve with sliced meat. Place radicchio on top and sprinkle with croutons as desired.