Braised Beef Roast

Summary

Ingredients

• g 1,500 roast beef
• 3 carrot (s)
• 3 onion (s)
• 3 clove (s) garlic
• 3 spring onion (s)
• 2 tablespoon tomato paste
• 0.25 liter ¼ meat broth
• 0.25 liter ¼ red wine (Burgundy)
• 3 bay leaves
• 3 clove (s)
• 5 juniper berries
• 2 tablespoon sugar cubes, or stevia or sweetener powder
• Clove pepper, black, freshly ground
• Himalayan salt
• Paprika powder, hot pink, or freshly ground chili powder
• Fat, for frying
• 3 tablespoon balsamic vinegar
• 1 tablespoon honey

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Instructions

1. Peel the onions and spring onions, then cut into rings. Peel the carrots and cut into large pieces. Peel the garlic cloves.
2. Wash the beef roast and remove any excess fat and tendons. Rub the beef thoroughly on all sides with a garlic clove.
3. Heat the fat in a roasting pan over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side. Season with black pepper, paprika, salt, and chilli powder to taste. Remove the beef and set aside.
4. Add the onions, spring onions, garlic cloves, and carrots to the roasting pan and fry over medium heat for 2–3 minutes. Stir in the tomato paste, then deglaze with the red wine. Add the meat broth and return the seared beef to the pan. Add the cloves, bay leaves, juniper berries, and 2 tablespoons of sugar cubes, stevia, or sweetener powder.
5. Transfer the roasting pan to a preheated oven at 160°C (320°F) and braise for approximately 2 hours 20 minutes until the beef is very tender.
6. About 20 minutes before the end of cooking, remove the beef from the roasting pan and set aside. Strain the sauce into a separate saucepan, discarding the solids. Return the beef to the roasting pan (without the sauce) and finish cooking in the oven for the remaining 20 minutes.
7. Add the balsamic vinegar and honey to the strained sauce and season to taste with black pepper, paprika, salt, and chilli powder. Simmer over medium heat for about 20 minutes until slightly reduced.
8. Remove the beef from the oven, slice it, and serve with the sauce.