Beef Roast with Potato Dumplings

Ingredients

• 1 stalk leeks
• 2 onions
• 400 g celeriac
• 400 g Carrots
• 1.2 kg shoulder beef roast
• Salt
• ground pepper
• 3 tbsp vegetable oil
• 1 tbsp Tomato Paste
• 500 ml red wine
• 500 ml meat broth
• 1 bay leaf
• 0.5 tsp juniper berries
• 2 cloves Allspice
• 1 tsp peppercorns
• 3 tbsp butter
• fresh bay leaf for garnish

Instructions

1. 1.

   Wash, trim and cut half of the leeks into rings. Peel and roughly cube the onions. Peel and cube half of the celeriac and carrots. Slice the remaining vegetables into fine juliennes. Preheat the oven to 160°C fan. Rinse the beef roast and pat dry. Season with salt and pepper, then sear in 2 tbsp hot oil in a roasting pan until browned on all sides. Remove and brown the cubed vegetables (except leeks) in the remaining oil. Add tomato paste and leeks, sauté briefly, deglaze with half the red wine, reduce, then add the rest of the wine and reduce again. Stir in a splash of broth, bay leaf, juniper, allspice, peppercorns and return the roast to the pan. Cover and braise in the oven for about 1 hour. Remove the lid and continue braising uncovered for another hour, adding broth as needed and turning the meat occasionally. Sauté the julienned vegetables in 1 tbsp hot butter, add a splash of broth, cover and steam gently for 2–3 minutes, seasoning with salt. Take the roast out of the sauce, wrap in foil to rest. Strain the sauce, reduce if desired or add more broth, remove from heat, stir in remaining cold butter, season with salt and pepper. Slice the roast and arrange on a plate, drizzle with sauce, garnish with julienned vegetables and bay leaves, and serve. Offer extra sauce separately.

2. 2.

   Dine with potato dumplings as desired.