Braised Beef Roast with Red Wine Sauce and Mixed Vegetables

Ingredients

• 2 onions
• 2 carrots
• 150 g celeriac
• 1.2 kg beef roast (from the loin)
• Salt
• Pepper (freshly ground)
• vegetable oil (for frying)
• 250 ml meat broth
• 1 tbsp Tomato Paste
• 250 ml dry red wine
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• 600 g small carrots (with greens)
• 2 small kohlrabi
• 4 shallots
• 40 g Butter
• 150 ml Heavy Cream
• 2 tbsp dark sauce thickener
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 160°C.

2. 2.

   Peel and dice the onions, carrots, and celeriac into uniform cubes of about 1 cm.

3. 3.

   Season the beef with salt and pepper. Heat about 2 tbsp oil in a hot pan and brown the meat on all sides. Remove from the pan and set aside on a plate. Deglaze the pan with the meat broth, stirring to loosen browned bits. Set aside.

4. 4.

   Add about 2 tbsp oil to a hot braiser and sauté the vegetables for 5-10 minutes until golden brown. Stir in the tomato paste, cook briefly, then deglaze with the broth from the pan. Place the beef back in, pour enough red wine so that the meat is about one-third submerged. Braise uncovered on the middle rack of the oven for approximately 2½ hours, turning the meat every 30 minutes and adding more broth as needed.

5. 5.

   After about two hours, add the bay leaf, juniper berries, and peppercorns to the sauce.

6. 6.

   For the vegetables, peel the carrots and kohlrabi. Leave a bit of green on the carrots. Slice the kohlrabi into sticks. Boil the carrots and kohlrabi in salted water until just tender, then drain, shock in cold water, and let dry. Peel the shallots, cut them into halves, brown slowly in 1 tbsp hot butter, remove, and keep warm.

7. 7.

   Remove the beef from the braiser and set aside warm. Strain the sauce, pour in the heavy cream, and bring to a boil again. Sprinkle in the sauce thickener and allow it to thicken. Season with salt and pepper.

8. 8.

   For serving, toss the carrots and kohlrabi in the remaining hot butter, season with salt and pepper, and reheat briefly. Slice the beef and arrange on a plate with the sauce and vegetables, garnishing with parsley before serving.