Beef Roast with Sweet Onions and Cinnamon

Ingredients

• 1 kg flat beef shoulder (prepped)
• 1 cinnamon stick
• 2 rosemary sprigs
• 1 l red wine
• 100 ml wine vinegar
• 200 ml meat broth
• 2 onions
• 2 carrots
• 2 Garlic cloves
• 200 g celery
• 1 EL tomato paste
• 600 g shallots
• 0.5 bunch Parsley
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel and dice onions, carrots, garlic, and celery.

2. 2.

   Wash the shoulder, pat dry, and place in a pot or bowl. Add cinnamon stick, rosemary sprigs, and vegetables. Pour enough wine and vinegar to cover the meat. Cover and marinate overnight.

3. 3.

   Remove from liquid, pat dry, strain the vegetables, and catch the wine. Brown the meat in hot oil, add vegetables, sauté briefly, stir in tomato paste, and deglaze with a bit of red wine. Reduce, then pour more red wine. Add meat broth, cover, and braise in a preheated oven at 160°C for about 2½ hours. If needed, add more wine and turn the meat periodically. Remove the meat from the pot and let rest wrapped in foil. Strain the sauce, reduce if necessary, and add peeled shallots. Add chopped parsley and return the meat. Simmer together for about 15 minutes. The meat is tender when it easily pulls apart with a fork. Season the sauce with salt and pepper and serve with the shallots.

4. 4.