Braised Beef Top Round with Mashed Potatoes and Porcini Mushroom Vegetables

Ingredients

• 2 carrots
• 2 onions
• 150 g celery root
• 1.2 kg beef top round
• Salt
• black pepper (freshly ground)
• 3 tbsp vegetable oil
• 400 ml red wine
• 750 ml beef broth
• 1 bay leaf
• 2 cloves
• 1 tsp peppercorns
• 0.5 tsp juniper berries
• 3 sprigs thyme
• 600 g starchy potatoes
• 200 g porcini mushrooms
• 1 Red Onion
• 50 g melted butter
• Nutmeg (freshly grated)
• 1 tbsp cold butter (for binding)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Peel and roughly dice the carrots, onions, and celery root. Pat the beef dry, season with salt and pepper, then brown it all over in 2 tbsp hot oil in a roasting pan. Remove the meat and brown the vegetables in the drippings. Deglaze with half of the red wine and reduce. Add the remaining wine and a splash of broth. The meat should be about halfway covered by liquid. Add bay leaf, cloves, peppercorns, juniper berries, and thyme; cover and braise in the oven for about 2 hours, turning occasionally and adding more broth as needed.

3. 3.

   Meanwhile wash the potatoes and cook them for about 30 minutes until tender.

4. 4.

   Clean the mushrooms and cut them into halves or pieces depending on size. Slice the onion into strips. Sauté the mushrooms and onion in the remaining oil for 2-3 minutes. Remove from heat, season with salt and pepper, and let rest.

5. 5.

   Drain the potatoes, peel, and steam off excess water. Mash with butter, salt, and nutmeg.

6. 6.

   Remove the meat from the pan and let it rest wrapped in foil. Strain the sauce through a sieve, pressing some vegetables into it. Bring to a boil, reduce further if desired, then finish by whisking in cold butter. Season with salt and pepper.

7. 7.

   Slice the beef and arrange on plates with some sauce, mushrooms, and mashed potatoes. Sprinkle with parsley and serve. Offer any remaining sauce separately.