Braised with vegetable sauce

Succulent roast beef flavored with a marinade based on spices, juniper berries and red wine and cooked slowly in the oven together with vegetables. try also this pumpkin and almond cake recipe too.

Ingredients

Main course For 6 people

1.2 kg of roast beef, eg. from the shoulder

7 dl of red wine, eg. merlot

1.5 dl of red wine vinegar

1 small onion

5 juniper berries

3 cloves

350 g of vegetables, e.g. carrots, celery and leek

salt

pepper

2 tablespoons of peanut oil

1 tablespoon of tomato paste

½ bunch of smooth parsley

Preparation:

ca. 20 minutes

Marinade:

ca. 48 hours

Cooking in the oven:

1-2 hours

Total time:

50 h 20 min

Freind's kitchen recipes, sea buckthorn and orange juice.

How to proceed

Transfer the meat to a deep bowl. Add the red wine and vinegar. Halve the onion and add it to the marinade with the juniper berries and cloves. Cover and marinate in the refrigerator for approx. 48 hours. Turn the meat a couple of times.

Preheat the oven to 170 ° C. Cut the vegetables into chunks. Remove the meat from the marinade and drain it well. Season with salt and pepper. In a pan or bratt pan, brown the meat all around in oil for 5 minutes. Add the vegetables and the tomato paste, brown briefly. Add the marinade. Cover the pan, put in the oven and continue cooking for 1½-2 hours. Test cooking: a fork stuck in the meat must be able to be extracted easily.

Remove the meat from the sauce. Blend the vegetables. Chop the parsley and add it. Season with salt and pepper. Slice the braised meat across the fibers and serve with the sauce. Spätzli and knöpfli are ideal side dishes. You may be interested to read pizza rustica recipe/ zucchini roll stuffed with ricotta.