Boeuf a la Mode

Ingredients

• 2 onions
• 100 g Celery Root
• 1 small carrot
• 2 tbsp oil
• 1.5 kg flat beef shoulder
• 1 tbsp powdered sugar
• 1 tbsp Tomato Paste
• 5 tbsp brandy
• 350 ml robust red wine
• 1 l meat broth
• 5 allspice berries
• 10 black peppercorns
• 5 juniper berries
• 2 Bay leaves
• 50 ml red wine vinegar
• Salt
• 4 portions potato dumplings (from the package)

Instructions

1. 1.

   Preheat the oven to 160°C. Cut onions, celery root and carrots into large cubes. In a braising pot heat 1-2 tbsp oil and brown the beef shoulder all over, then remove it. In the same pot caramelize 1 tbsp powdered sugar, briefly sauté the tomato paste, deglaze with 1/3 of the red wine and reduce. Gradually pour in the remaining red wine and brandy, letting it simmer repeatedly. Meanwhile, sauté the vegetables in a pan and add them to the braising pot with the broth. Place the meat back on top, pour in the vinegar, and roast on the lowest rack for about 3 hours, turning the meat occasionally. Remove and keep warm.

2. 2.

   Cook the potato dumplings according to the package instructions.

3. 3.

   Add the spices to the sauce, reduce further and season. Slice the meat, arrange it in the sauce, and serve with the dumplings.