Braised Beef and Beets with Mashed Potatoes

For the braised beef: Rinse the meat, pat dry, and season with salt and pepper. Rinse the carrots and chop finely. Peel the celery and also finely dice. Peel the onions and garlic and chop finely. Chop the basil and rosemary. Rinse and chop the tomatoes. Heat the butter and oil in a large roasting pan and brown the meat. Cook the vegetables in the oil. Add the tomato, wine, and broth. Add the cloves, cinnamon, and bay leaves. Season with salt and pepper and place the roast in it. Cover and simmer for 3 hours at a low temperature.

For the mashed potatoes: Peel, rinse, and coarsely chop the potatoes. Cook in salt water for about 20 minutes.

Remove the roast after 3 hours and keep warm in the oven at 100°C (approximately 215°F). 

For the braised beets: Peel the beets and sauté in a wide pan with hot butter. Add 1-2 cups of water and salt. Cover and cook for about 20 minutes over low to medium heat.

Pour the juice from the braised beef through a fine sieve into a pot. Bring to a simmer and season with salt, pepper, and honey. If needed, thicken with the cornstarch and bring back to a boil while stirring.

For the mashed potatoes: Drain and let dry. Mash the potatoes with the milk. Season with butter, salt, pepper, and nutmeg.

Cut the braised beef into thick slices and arrange on the mashed potatoes with the sauce.