Roast Beef with Pepper Ragout

For the roast, rinse meat, pat dry and place in a bowl with a lid. Peel onions. Peel carrots and celery and coarsely chop. Add to a pot with onions, cloves and 1.5 liters (approximately 6 cups) of water. Boil with red wine, vinegar, bay leaf, peppercorns and juniper. Cool and pour over meat. Cover and marinate in refrigerator overnight, turning on occasion. Remove meat from marinade and sear in hot oil. Deglaze with broth and 250 ml (approximately 1 cup) marinade. Simmer over low heat, covered, for about 2 hours, stirring occasionally.

For the vegetables, peel onions and garlic and finely chop. Rinse bell peppers, cut in half, remove seeds and ribs and finely dice. Saute together in hot oil. Add tomato paste and deglaze with wine. Simmer for 10 minutes or until all vegetables are cooked and liquid has almost evaporated. Season with salt and pepper.