Beef Roast with Garlic and Shallots

Ingredients

• 1.2 kg beef roast (pre‑cooked)
• Salt
• ground pepper
• 2 tbsp clarified butter
• 12 small shallots
• 1 head of garlic (separated into cloves)
• 0.5 bunch thyme
• 1 tbsp Tomato Paste
• 300 ml beef stock
• 300 ml dry red wine
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns

Instructions

1. 1.

   Preheat the oven to 160°C (320°F).

2. 2.

   Wash, pat dry, salt and pepper the meat. In a hot roasting pan melt the clarified butter and sear the roast all around. Remove and set aside.

3. 3.

   Peel the shallots and garlic and sauté them in the pan until golden brown. Add thyme, stir in tomato paste, then deglaze with beef stock. Return the roast to the pan, pour in wine, cover, and braise in the preheated oven for about 2½ hours, turning occasionally.

4. 4.

   Place the spices in a spice bag and add it to the roast after about 2 hours.

5. 5.

   Remove the roast from the pan, discard the spice bag, strain the sauce. Re‑bring to a boil, reduce slightly if desired, and season to taste.

6. 6.

   Slice the roast onto a platter, arrange with shallots, garlic, and drizzle with sauce before serving.