Braised Beef with Hearty Vegetables

Remove the bone marrow from the meat and dissolve it in a casserole dish. Season the meat with salt, ground black pepper and rosemary and fry in the fat on all sides. Set aside.

Add the mirepoix, onions and garlic to the dish and fry for a few minutes stirring continuously. Stir in the tomato puree and then add the wine. Add the stock, meat, bay leaves and allspice berries. Place a lid on the dish but do not close it fully and braise on a medium heat for 1.5 to 2 hours. If necessary add a little water.

Cook the potatoes in boiling salted water for about 25 minutes until tender.

Fry the shallots and carrots in the butter. Sprinkle with the sugar and add the stock. Cover with a lid and cook for around 15 min. Season with salt and ground black pepper.

Drain the potatoes and leave to cool slightly. Mix with the butter and the milk and mash well. Season with salt, ground black pepper and nutmeg.

Remove the meat from the broth and puree the broth if desired. Sieve into another pot and bring to the boil. If necessary bind with equal amounts of flour and butter.