Beef Roast with Paprika Ragout

Ingredients

• 1 kg beef roast (shoulder, chuck)
• 2 onions
• 4 cloves of garlic? actually 4 cloves of garlic? Wait original says 4 Nelken which are cloves; keep as "4 cloves"
• 2 carrots
• 200 g knollensellerie (knob celery)
• 300 ml dry red wine
• 150 ml white wine vinegar
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 2 tbsp Vegetable oil
• 250 ml meat broth
• 4 onions
• 2 Garlic cloves
• 4 red bell peppers
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml white wine
• Salt
• pepper (ground)
• fresh oregano (for garnish)

Instructions

1. 1.

   Wash the meat, pat dry and place it in a covered bowl. Peel the onions and pierce them with cloves. Peel and roughly cube the carrots and celery. Combine these with the onions, 1.5 l water, red wine, vinegar, bay leaf, peppercorns, and juniper berries in a pot; bring to a boil, let cool, then pour over the meat. Cover and refrigerate overnight, turning occasionally. Remove the meat from the brine, pat dry and sear all sides in hot oil until browned. Deglaze with broth and 250 ml of the brine. Cover and simmer gently for about 2 hours at low temperature, turning occasionally.

2. 2.

   For the vegetables, peel and finely dice the onions and garlic. Wash, halve, seed, and finely dice the bell peppers. Sauté everything in hot oil, stir in tomato paste, and deglaze with white wine. Simmer for about 10 minutes until the vegetables are tender and the liquid has nearly evaporated. Season with salt and pepper.

3. 3.

   Arrange on plates and place sliced beef on top. Garnish with oregano and serve.