Summary

Ingredients

• g 1,000 beef (braised beef)
• 2 tablespoon clarified butter
• 1 vegetable onion (s), diced
• 4 clove (s) garlic, diced
• pepper
• 250 ml meat broth
• 750 ml red wine, dry
• 1 bay leaf
• 1 tablespoon thyme
• Creme fraiche Cheese

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Instructions

1. Sear the pot roast in the hot clarified butter for 10 minutes, add the onion cubes and fry for another 10 minutes. Pepper, add garlic, deglaze with a little red wine. Add the bay leaf and thyme and simmer for a total of 3 hours. Pour wine every now and then.
2. Then take out the meat and let it rest for 5 minutes.
3. Catch the emerging meat juice and add to the sauce. Puree the sauce, stir in the creme fraiche and season to taste.
4. Serve the roast cut into slices and serve the sauce separately.