Beef Roast with Wild Aroma

Ingredients

• 800 g beef roast (e.g., from the shoulder)
• 2 onions
• 150 g celeriac
• 1 l red wine
• 1 bay leaf
• 2 cloves
• 2 tsp juniper berries
• 2 tsp peppercorns
• 1 spruce twig tip
• 150 ml buttermilk
• Salt
• pepper (ground)
• 2 tbsp clarified butter
• 0.25 l game stock
• 100 ml heavy cream
• Saucenlebkuchen pieces
• 1 tbsp blackberry jam

Instructions

1. 1.

   Wash the meat, pat dry and place in a large bowl. Peel and cube the onions and celeriac. Boil the red wine with the onion, celeriac, cloves, 1 tbsp juniper berries, 1 tbsp peppercorns, and spruce twig until simmering; let cool and pour over the meat with buttermilk. Cover and refrigerate overnight, turning the meat occasionally.

2. 2.

   Remove the meat from the brine, pat dry, season with salt and pepper, and sear all sides in hot clarified butter. Add the drained onion and celeriac to the pan. Pour in 1/4 l of the brine and 1/8 l game stock, then simmer gently over low heat for about 2 hours, adding more stock as needed.

3. 3.

   Before serving, remove the roast and keep warm wrapped in foil. Strain the sauce through a sieve, reduce slightly if desired, add cream, let it bubble again, and thicken with grated Saucenlebkuchen. Season with salt, pepper, and blackberry jam.

4. 4.

   Slice the meat and serve with crushed juniper berries, pepper, and sauce.

5. 5.

   Serve with pears and spaetzle as desired.