Red Wine Roast
Ingredients
- Ingredients
- 1 ⅕ kilograms Beef (from the hip, trimmed)
- 1 bottle strong Red wine (such as Pinot Noir or Rioja)
- 7 coarsely crushed peppercorns
- 2 rosemary
- 1 thyme
- 1 bay leaf
- 1 pc organic Orange peel
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 2 Tbsps balsamic vinegar
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 3 Tomatoes
- 1 Veal bone
- 2 Tbsps Sour cream
- 2 centiliters Cognac
Preparation steps
Lay beef in a bowl with a marinade of red wine, peppercorns, herbs and orange peel, cover and marinate for at least 2 days while turning occasionally.
Remove beef from the marinade, pat dry and tie with kitchen twine if needed to keep shape. Rub beef with salt and pepper.
Heat oil in a suitably large, heavy and oven-ready pot and brown beef on all sides, deglaze the dish with vinegar and let it boil a little.
Rinse soup vegetables, trim as needed, peel as needed and chop. Add soup vegetables, peeled and quartered onion, skinned and seeded tomatoes and veal bones to the pot. Pour marinade through a sieve into the pot. Bring to a boil and place the pot, covered, into a preheated 160°C (approximately 350°F) oven.
Cook for about 3 hours, occasionally turn the beef and baste with roasting juices.
Remove beef from the pot and let stand briefly. Remove bones and pass roasting liquid through a sieve into a saucepan or a small pot. Add creme fraiche and cognac to the saucepan, stir, bring to a boil and season with salt and pepper.
Cut beef into slices and serve with the sauce.
