Spicy Beef Roast

Ingredients

• 1 kg lean beef roast
• 250 ml dry red wine
• 2 tbsp extra hot mustard
• 2 peppercorns
• 2 Bay leaves
• 2 cloves of mace
• 2 tbsp oil
• celery root
• 1 Carrot
• 1 onion
• 250 ml meat broth
• 1 tsp sweet mustard
• 1 tbsp Crème fraîche

Instructions

1. 1.

   Wash and pat the beef dry. Mix the red wine with mustard, peppercorns, bay leaves, and mace; marinate the beef for about 2 hours.

2. 2.

   Remove the roast from the marinade and let it drain. Heat oil in a roasting pan and sear the meat all around over high heat. Peel and trim celery root and carrot; peel onion.

3. 3.

   Cut everything into small pieces and add to the roast.

4. 4.

   Pour the strained marinade over the roast, add broth, cover, and simmer gently for about 1½ hours.

5. 5.

   Take out the roast, let it rest briefly, slice, and keep warm. Puree the stock and enrich with mustard and crème fraîche.

6. 6.

   Plate the roast with the sauce on top.