Beef Roast with Spice Sauce

Ingredients

• 2 onions
• 2 carrots
• 200 g celery root
• 200 g leeks
• 1 kg beef stew meat (e.g., from the shank)
• Salt
• pepper (ground)
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 100 ml dry red wine
• 600 ml Meat broth
• 1 bay leaf
• 2 cloves Allspice
• 0.5 tsp juniper berries
• 1 tsp peppercorns
• 40 g sauce gingerbread

Instructions

1. 1.

   Peel or clean the onions, carrots, and celery root and cut into large pieces. Slice the leeks lengthwise, rinse, and cut into wide rings. Rinse the meat, pat dry, season with salt and pepper. Heat oil in a large pot or Dutch oven. Brown the meat on all sides, then remove it. Sauté the vegetables in the drippings, stir in tomato paste, deglaze with red wine and broth. Return the meat to the pot. Add bay leaf, allspice cloves, juniper berries, and peppercorns; cover and simmer over medium heat for about 1½ hours.

2. 2.

   Remove the meat from the sauce and strain the liquid into another pot. Break in the gingerbread pieces and let the sauce simmer vigorously for about 8 minutes.

3. 3.

   Slice the roast and arrange on plates. Add the vegetables to the sauce, season with salt and pepper, and pour over the sliced roast.

4. 4.

   Serve with bacon beans and potatoes as desired.