Beef Pot Roast
Ingredients
- Ingredients
- 2 onions
- 125 grams Celery root
- 1 carrot
- 1 ½ kilograms Beef shoulder
- 1 Tbsp vegetable oil
- 1 l Beef broth
- 1 tsp powdered sugar
- 15 grams Tomato paste
- 400 milliliters stronger Red wine
- 3 fresh bay leaves
- 5 allspice
- 1 tsp peppercorns
- 1 Tbsp Juniper berries
- 2 garlic cloves
- 1 Red wine vinegar
- salt
Preparation steps
Step 1
Peel onions, celery root and carrots and cut everything into small cubes. Rinse the meat and pat dry. Heat the oil in a pan and brown the meat on all sides over medium heat. Remove meat from pan and deglaze the pan drippings with some water while stirring.
Step 2
In a large saucepan, cook the powdered sugar until caramelized. Add the tomato paste and cook briefly. Deglaze with approximately 150 ml (approximately 2/3 cup) of wine and simmer until creamy. Pour in remaining wine in 2 more additions, allowing wine to evaporate after each addition. Add the vegetables to the sauce and cook about 5 minutes. Add the meat and enough broth to cover the meat with liquid. Simmer for about 3.5 hours over low heat, turning meat occasionally.
Step 3
After about 3 hours, add bay leaves, allspice, peppercorns, juniper berries and peeled garlic.
Step 4
Remove the meat from the sauce. Strain the sauce through a sieve and season with vinegar and salt. Cut the meat into slices and serve with the sauce.
