Summary

Ingredients

• 1 ½ kg beef, (boiled beef)
• Fat, for frying
• 1 vegetable onion (s), finely chopped
• 1 medium carrot (s), finely diced
• 1 stick celery, finely chopped
• 2 cloves garlic
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato paste, 3 times
• 200 ml beef broth
• 1 bottle wine, Pinot Noir semi-dry
• salt and pepper
• Turnip tops, for acid adjustment

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Instructions

1. Fry the meat vigorously on all sides. Salt and pepper the top well with each turn. Add the onion, fry vigorously and deglaze with a little broth. Repeat the process so that the onions turn dark brown without burning. Add the remaining vegetables and roast. Mix in the tomato paste and roast for about 3 minutes.
2. Now add all the remaining ingredients, stir well and cover. Let everything simmer very gently for at least 1.5 to 2 hours. Stir every now and then.
3. Take the meat aside and wrap it in aluminum foil. Remove the bay leaves and puree the sauce well and finely with the hand blender. Season the sauce to taste. Possibly adjust the acidity to taste with turnip tops.