Czech-Style Braised Beef Roast

Ingredients

• 1.3 kg beef roast
• 0.4 l dry red wine
• 3 tbsp red wine vinegar
• 2 Bay leaves
• 5 juniper berries
• 1 tsp thyme
• 2 onions
• 100 g Celery Root
• 2 carrots
• Salt
• black pepper (freshly ground)
• 2 tbsp Vegetable oil
• 1 small orange (sliced)

Instructions

1. 1.

   Have the butcher skewer the roast with raw ham. Boil the red wine with vinegar and 200 ml water once, then let it cool. Place the meat in a tight container with bay leaves, juniper berries, and thyme, and pour the wine reduction over it. Cover and refrigerate for two days.

2. 2.

   On the day of cooking, peel and dice the onions, celery root, and carrots finely. Remove the meat from the marination and pat dry. Rub with salt and pepper. Heat oil in a roasting pan and sear the meat all around until browned.

3. 3.

   Add the prepared vegetables and orange slices to the pan, pour over half the remaining marinade, and add spices. Roast in a preheated oven for about 1½ hours, basting frequently with the pan juices and remaining marinade. Remove the finished roast, taste the sauce again, and serve it in the roasting pan.