Roast Beef with Red Wine Sauce

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Roast Beef with Red Wine Sauce
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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 3 h. 45 min.
Ready in

Ingredients

for
4
Ingredients
2 onions
200 grams Celery root
2 carrots
500 milliliters dry Red wine
100 milliliters Red wine vinegar
1 bay leaf
3 cloves
1 teaspoon peppercorns
1 teaspoon Juniper berries
1 ⅕ kilograms Beef (such as from the shoulder)
1 tablespoon Tomato paste
40 grams Gingerbread cookie
50 grams raisins
How healthy are the main ingredients?
BeefraisinsTomato pasteonioncarrotcloves

Preparation steps

1.

Peel onions, celery root and carrots and dice. Combine with wine, vinegar and 250 ml (approximately 1 cup) of water in a saucepan. Add spices and bring to a boil, then allow to cool.

2.

Rinse meat, pat dry and place in a large bowl or pot. Pour marinade over so that the meat is covered, if necessary add more red wine then cover and let marinate for 2-3 days in the refrigerator. Meanwhile, stir 2-3 times throughout.

3.

Remove meat from the marinade, pat dry, season with salt and pepper and fry around in a roasting pan in hot butter. Take out again.

4.

Pour marinade through a sieve and fry the drained vegetables in roasting dish until brown. Sauté with tomato puree briefly, then deglaze with a little marinade. Put meat back in the roasting pan so that it is about half in liquid. Cover and gently simmer about 2.5-3 hours. Meanwhile turn the roast over again and pour liquid as needed.

5.

Remove meat from the roasting pan and wrap in aluminum foil. Strain the sauce through a sieve and let simmer a little to thicken or add liquid as needed. For binding, add ground gingerbread cookie. Add raisins to the sauce and simmer for a few minutes. Season with salt and pepper and serve with sliced ​​marinated beef.

6.

Serve as desired with red cabbage and dumplings.