Braised Beef Roast with Tomatoes and Polenta

Ingredients

• 1.5 kg beef roast (e.g., chuck)
• 2 onions
• 2 Garlic cloves
• 3 tbsp oil
• 1 tbsp Tomato Paste
• 200 ml red wine
• 100 ml port wine
• 2 tbsp balsamic vinegar
• 800 ml meat broth
• 400 g cherry tomatoes
• 50 g dried tomatoes
• 1 rosemary sprig
• 6 sage leaves
• Salt
• ground pepper

Instructions

1. 1.

   Peel and roughly cube the onions and garlic.

2. 2.

   Wash the beef, pat dry, season with salt and pepper, then sear it on all sides in a roasting pan with 2 tbsp hot oil. Remove from the pan and sauté the onions and garlic briefly in the remaining oil. Stir in the tomato paste and deglaze with red wine. Reduce, repeat the process with port wine, and finally add some broth. Add balsamic vinegar and return the meat to the pan. Braise in a preheated oven at 150°C for about 2 hours, turning the meat occasionally and adding more broth as needed. Wash the tomatoes and roughly chop the dried tomatoes. Combine everything with rosemary leaves and sage in the sauce and continue braising for another 20-30 minutes. Finish by seasoning with salt and pepper to taste and serve with polenta if desired.