Beef Roast with Mashed Potatoes

Ingredients

• 1.2 kg beef roast
• 1 Carrot
• 1 stalk Celery
• 1 onion
• 3 cloves garlic
• 1 bunch Basil
• 2 sprigs Rosemary
• 4 tomatoes
• 2 tbsp butter
• 2 tbsp olive oil
• 500 ml red wine
• 125 ml meat broth
• 2 whole cloves
• 1 cinnamon stick
• 1 bay leaf
• 2 tsp Honey
• 2 tsp cornstarch
• 1.2 kg starchy potatoes
• Salt
• 200 ml hot milk
• 4 tbsp butter
• nutmeg
• black pepper (freshly ground)
• 500 g small beetroot bulbs
• 2 tbsp butter
• Salt

Instructions

1. 1.

   Wash the meat, pat dry, season with salt and pepper. Peel and finely dice the carrot. Peel, wash and finely dice the celery. Peel and finely dice the onion and garlic. Finely chop the basil leaves and rosemary needles. Wash and dice the tomatoes. Heat the butter and olive oil in a large roasting pan, sear the meat on all sides until browned. Remove the roast and sauté the vegetables in the oil. Add the tomatoes, wine and broth. Add the cloves, cinnamon and bay leaf, season with salt and pepper, then place the roast back on top. Simmer at very low heat with the lid closed for 3 hours.

2. 2.

   Peel, wash and roughly cube the potatoes. Cook them covered in salted water for about 20 minutes until tender.

3. 3.

   Remove the roast after 3 hours and keep it warm in a 100 °C oven.

4. 4.

   Peel the beetroot bulbs and sauté them in hot butter in a wide pot until browned all over. Pour in 1–2 cups of water, season with salt and cook covered for about 20 minutes on low to medium heat.

5. 5.

   Strain the sauce through a fine sieve, reduce slightly, season with salt and pepper, then finish with honey. If desired, thicken with a little cornstarch dissolved in water.

6. 6.

   Drain the cooked potatoes and let them steam dry. Mash them, add hot milk, stir in butter, and season with salt, pepper and nutmeg.

7. 7.

   Slice the roast into thick pieces and arrange on top of the mashed potatoes with the sauce.

8. 8.

   Arrange the small beetroot bulbs around the dish for garnish.