Summary

Ingredients

• 2 ½ kg roast beef in one piece
• 700 ml pomegranate juice, 100%
• 1 ½ liter beef broth, preferably homemade
• 4 large clove (s) garlic
• 300 g celery, approx. 1 tuber, peeled
• 200 g leek, approx. 1 small stick
• 400 g onion (s), approx. 3 pieces
• 250 g carrot (s), approx. 3 pieces
• 200 g crème fraîche
• 3 teaspoons spice mix (Chmeli-Suneli, Georgian spice mix)
• 1 teaspoon pepper, ground
• 2 teaspoons paprika powder, noble sweet
• 1 teaspoon peppercorns
• 1 teaspoon clove (s)
• 2 teaspoons salt
• 1 ½ tablespoon sugar
• 5 grains allspice
• 4 bay leaves
• 30 g clarified butter for fryin
• 1 small Bunch dill
• Salt and pepper to taste
• sugar to taste
• flour for setting

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Instructions

1. Roughly dice the celery, onions, leeks and carrots. Quarter the clove of garlic. Pat the meat dry and remove the skin and tendons with a sharp knife, but leave the upper layer of fat on. Cut the layer of fat into a diamond shape with the knife - do not cut into the meat.
2. Heat the clarified butter in a roaster and sear the meat vigorously on all sides over high heat (5 - 6 minutes per side, starting from the fat layer side). Remove the meat and set aside.
3. Place the onions and garlic in a roasting pan and roast in the remaining frying fat over high heat while stirring for at least 2 minutes so that the garlic aromas develop properly, then add the remaining vegetables (carrots, celery and leeks) and continue stirring for 6 - 7 minutes . toast.
4. Then sprinkle with sugar and roast for another 2 - 3 minutes over high heat, stirring constantly, to caramelize the sugar. Then pour approx. 150 ml of pomegranate juice over the roast, add salt and all the other spices (bay leaves, Chmeli-Suneli, pepper, etc.) and let it reduce over high heat, stirring constantly, until the liquid thickens. Then add another 150 ml pomegranate juice and reduce again, as described above.
5. Add the rest of the pomegranate juice and bring to the boil, then add the beef stock and bring to the boil again. Add the meat with the fat side up. Bring the entire contents to the boil again briefly, then close the lid tightly and put the roaster in the preheated oven at 140 ° C convection. Let simmer for at least 2 ½ hours, but turn over after 1 hour and then turn over again after 1 hour so that the fat side is up again. (Remember that the cooking time may vary depending on the weight and thickness of the meat)
6. When you feel that the pot roast is as good as done, reduce the oven temperature to 80 ° C and remove the roaster. At this point it is important to leave the oven door open so that the temperature cools down more quickly
7. Take the meat out of the roaster and wrap it well in aluminum foil, then place it in the roaster lid with the fat side up. Leave to rest in the oven at 80 ° C for 30 minutes.
8. Pour the braised liquid through a sieve into a saucepan and let it drain properly. Stir in the crème fraîche and cook the sauce in an open saucepan over medium heat for about 5 minutes. Then, the sauce is relatively sour, season to taste with salt, pepper and sugar and simmer for another 2 minutes over medium heat.
9. Thicken the sauce with flour to the desired consistency *. Add the finely chopped dill and remove the sauce from the heat.
10. Take the pot roast out of the oven, cut into 1 cm thick slices and serve immediately.
11. Serving suggestion:
12. Our absolute favorite: homemade Bohemian dumplings and homemade apple red cabbage, otherwise potatoes, bread or potato dumplings and, as a small side dish, green beans or mixed vegetables also go well.
13. * Thickening with flour works like this:
14. Fill a clean, dry jar with a little flour, then add cold water halfway through the glass and shake vigorously. Then gradually pour the smooth mixture into the sauce while stirring vigorously with the whisk, stirring and cooking for about 1 minute in between so that the sauce thickens. Proceed in this way until you have achieved the desired smoothness.