Beef with Carrots, Mushrooms and Red Wine

Preheat the oven to 200°C (approximately 400°F).

Peel the shallots and chop finely. Rinse the beef, pat dry and coat with salt and pepper. Heat clarified butter in a roasting pan, add the meat and brown on all sides. Remove, add the sugar to the hot fat, caramelize until dark and deglaze with half of the red wine. Simmer 5 minutes, then pour in the remaining wine, add juniper berries and allspice berries, cover and cook for 1 hour and 15 minutes in the preheated oven. Gradually add the beef stock while roasting.

Peel garlic. Peel the carrots and cut in half lengthwise into quarters. Trim chanterelle mushrooms and wipe with a damp kitchen towel.

Add the carrots, garlic and mushrooms and cook about 1/2 hour.

Remove the meat, wrap in aluminum foil and let it rest.

Pour the sauce through a sieve. Pick out carrots and mushrooms and set aside. Boil the sauce in a small saucepan, season with salt and pepper and thicken to taste with cornstarch dissolved in cold water.

Whisk in cold butter and add the carrots and mushrooms to the saucepan and heat thoroughly.