Braised Beef Roast

Ingredients

• 1 bundle of mirepoix (mixed root vegetables)
• 2 onions
• 2 Garlic cloves
• 400 g Tomatoes
• 800 g beef braising meat
• 1 sprig of rosemary
• 8 peppercorns
• 0.5 l dry red wine
• Salt
• Pepper
• 2 tbsp oil
• 200 g whipping cream
• 1 tbsp sauce thickener

Instructions

1. 1.

   Clean, wash and finely chop the mirepoix. Peel and dice the onions and garlic.

2. 2.

   Place the beef, mirepoix, onions, garlic, rosemary, and peppercorns in a freezer bag, pour in the red wine, seal well, and refrigerate for 1-2 days to marinate, turning the bag occasionally.

3. 3.

   Remove the meat from the marinade, pat dry, and rub with salt and pepper. Wash and finely chop the tomatoes. Heat oil in a braising pot and brown the meat all around. Strain the remaining marinade. Add the vegetable mixture and tomatoes to the meat and sear together. Deglaze with red wine. Cover and simmer for about 1 hour.

4. 4.

   Take out the meat and keep warm. Pass the sauce through a sieve, pour in the cream, and bring to a boil. Sprinkle in the sauce thickener and let thicken. Season with salt and pepper.

5. 5.

   Serve by slicing the beef and arranging it on a plate with the sauce and boiled potatoes. A green salad pairs well.