Braised Beef with Vegetables

Ingredients

• 1 kg beef roast (from the top rib)
• 1 onion
• 2 bulbs fennel
• 4 stalks celery
• 4 Spring Onions
• 12 shallots
• 2 tbsp plant oil
• Salt
• Pepper (freshly ground)
• 1 bay leaf
• 750 ml robust red wine
• 500 ml meat broth
• 4 tbsp freshly chopped parsley
• fresh grated horseradish (optional)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Rinse the beef, pat dry, and tie it loosely with kitchen twine if desired. Peel and finely chop the onion. Wash, trim, quarter the fennel bulbs, and cut off the core. Wash, trim, halve celery lengthwise and cut into large pieces. Wash, trim spring onions and halve them lengthwise. Peel shallots but leave them whole.

2. 2.

   Heat oil in a large roasting pan and brown the beef all over. Remove it. Sauté onion cubes in the same pan. Add the bay leaf and return the roast to the pan. Distribute vegetables around the meat and pour in wine and broth. Cover tightly and bake on the second rack from below for about 1 hour. Then open the lid and continue cooking for another ~45 minutes.

3. 3.

   Remove the finished roast, untie the twine, and wrap it in foil. Let it rest in a slightly opened oven (turned off). Take the vegetables out of the liquid and keep them covered and warm. Transfer the sauce to a pot and reduce gently for about 15 minutes. Season with salt and pepper, then plate the sliced beef with the vegetables. Sprinkle with parsley before serving.

4. 4.

   Serve the braised beef with vegetables topped with fresh grated horseradish if desired.