Beef Roast with Vegetables

Ingredients

• 750 ml good red wine
• 3 bay leaves
• 3 cloves of mace
• 2 star anise
• 1 tsp black peppercorns
• 1 kg beef roast (shoulder, hip)
• 2 slices bacon
• Salt
• freshly ground pepper
• 2 tbsp oil
• 1 bundle small carrots
• 250 g pearl onions
• 250 g small blue onions (shallots)
• 400 g small blue potatoes
• 2 tbsp clarified butter

Instructions

1. 1.

   Bring the wine and spices to a boil in a pot, then let it cool to lukewarm. Place the roast in a tight bowl, pour the wine over it, cover, and refrigerate overnight.

2. 2.

   Preheat the oven with an oven‑proof dish to 100 °C. Remove the meat from the wine, pat dry, season with salt and pepper. Cover with bacon and tie it securely. In a roasting pan, sear the meat all around in oil until browned. Transfer to the dish and roast for 3.5 hours. One hour before the end of cooking, wash the vegetables, peel if necessary, trim, and chop as needed. Sauté the vegetables in hot clarified butter for 2 minutes, add them to the roast, and cook together. After roasting, transfer the meat and vegetables to a rack from the pan, cover with foil, and keep warm at 80 °C. Strain the wine through a sieve into a saucepan, reduce it over high heat until it thickens to a quarter of its volume. Season with salt and pepper. Serve the roast with the vegetables and sauce.