Beef Roast in Red Wine Sauce
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 carrots
- 1 Parsnip
- 200 grams Celery root
- 1 ½ kilograms Beef shoulder
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 250 milliliters dry Red wine
- 750 milliliters Beef broth
- 1 Tbsp Wine vinegar
- 1 bay leaf
- 2 Radicchio (600 grams for example di Treviso)
- 2 Tbsps olive oil
- 1 splash Apple juice
- 2 sprigs Sage
- Crouton (to sprinkle)
Preparation steps
Preheat the oven to 160°C (approximately 320°F).
Peel the onions and garlic. Rinse the carrots, parsley root and celery, peel and cut into large cubes. Rinse the meat, pat dry, season with salt and pepper and brown on all sides in a roasting pan with 2 tablespoons hot oil. Remove from the pan and briefly sauté the vegetables in the remaining oil. Deglaze with the red wine. Let it boil down slightly and pour in a little broth. Add the vinegar and bay leaf and place the meat back in the pan. Braise in the preheated oven for about 2 1/2 hours. Turn the meat every 20 minutes and gradually pour in the remaining broth.
Rinse the radicchio, separate the leaves and coarsely cut into pieces.
Sauté the radicchio in hot oil and deglaze with some apple juice. Season with salt, pepper, cover and simmer for about 5 minutes. Pluck the sage, coarsely chop, toss in the pan and season to taste.
Remove the meat from the gravy, wrap in aluminum foil and let rest. Strain the gravy and, as needed, add more broth or let simmer longer. Season with salt and pepper and serve with the sliced meat. Place the radicchio on the plates with the meat and gravy, sprinkle with croutons as desired and serve.
