Main course

Beef Roast with Red Wine

Name: Beef Roast with Red Wine
Total time: 180 min
Yield: 3
Ingredients: 0.25 kg Beef roast; 1 Stk Carrots; 1 Stk Onions; 35 g Celery root; 1 stalk Leek; 0.25 tbsp Tomato paste; 40 ml Red wine; 0.25 l Beef broth; 1 Stk Bay leaves; 1 Stk Juniper berries; 0.75 tbsp Sunflower oil; 5 g Butter; 5 g Flour; 0.25 tsp Iodized salt; 1 tsp Pepper

Prep time

180 min

Portions

Difficulty

Medium

307

kcal

Nutrition · Per portion

Carbs

10.1 g

Protein

20.8 g

Fat

19.8 g

Ingredients

For 3 portions

Beef roastOr: Beef neck
¼ kg
Carrots
1 Stk
Onions
1 Stk
Celery rootOr: Celery stalk
35 g
Leek
1 stalk
Tomato paste
¼ tbsp
Red wine
40 ml
Beef broth
¼ l
Bay leaves
1 Stk
Juniper berriesOr: Peppercorns
1 Stk
Sunflower oil
¾ tbsp
Butter
5 g
Flour
5 g
Iodized salt
¼ tsp
Pepper
1 tsp

Method

Step by step

1
Preheat oven to 160°C.
2
Season roast with salt and pepper.
3
Heat oil in a roasting pan, sear roast all over.
4
Remove roast, brown diced carrots, onions, celery and leek in the pan.
5
Add tomato paste and roast along for 2 min.
6
Deglaze with red wine, reduce.
7
Add broth, bay leaf and juniper.
8
Return roast, braise covered for 2.5 hr.
9
Remove roast, keep warm, strain sauce.
10
Bind with beurre manié, serve with dumplings and red cabbage.

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Main course

Beef Roast with Red Wine

For 3 portions

Step by step

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