Braised Beef Roast with Mushrooms

Ingredients

• 1 kg beef (from the chuck)
• 1 stalk Celery
• 1 small kohlrabi
• 1 Carrot
• 4 tomatoes
• 0.375 l red wine (e.g., Bardolino Classico Superiore)
• 250 ml meat stock
• 3 tbsp oil
• 50 g butter
• 1 onion
• 2 garlic cloves (cut into sticks)
• 2 cloves of bay leaves
• Salt
• freshly ground pepper
• freshly grated nutmeg
• 250 g fresh mushrooms (optional)

Instructions

1. 1.

   Score the beef with a sharp knife at regular intervals and pierce it with small pieces of garlic.

2. 2.

   Heat oil in a heavy pot and melt butter in it. Add the beef and brown all sides.

3. 3.

   Meanwhile, prepare the vegetables: clean celery and kohlrabi, peel carrot and onion. Chop everything finely, add to the pot, and sauté. Season with salt and pepper, add bay leaves, pour in red wine and let it reduce slightly.

4. 4.

   Brew over the tomatoes and peel them. Dice the flesh and add to the beef.

5. 5.

   Gradually pour in the meat stock. Cover the roast and simmer gently for 3 hours.

6. 6.

   Clean and quarter the mushrooms.

7. 7.

   When serving, strain the sauce through a sieve, season with salt, pepper, and freshly grated nutmeg. Add the mushrooms and bring to a quick boil.

8. 8.

   Slice the beef and serve it plated with the sauce. Freshly cooked polenta or potato mash pairs well.