Summary

Ingredients

• 1 kg roast beef, (pot roast)
• 2 carrot (s)
• 1 root / n parsley
• some celeriac (small wedge it)
• 1 onion (s)
• 10 tomato (s), dried
• 1 tablespoon tomato paste
• 1 tablespoon mustard, (Dijon mustard)
• 1 sprig rosemary
• 300 ml wine, red, dry
• 300 ml beef stock
• 2 cloves garlic)
• 50 g porcini mushrooms, dried
• 5 tomato (s), dried
• 1 shallot (s)
• 1 tablespoon herbs, fresh
• butter
• salt and pepper
• olive oil
• Paprika powder
• Clarified butter
• Butter, ice cold or cream
• possibly chilli pepper (s)

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Instructions

1. Season the braised beef with salt and pepper and sear it in clarified butter in a roaster, then set aside.
2. Fry the carrots, parsley root, celery tuber and onion and sun-dried tomatoes (all finely diced), add tomato paste and mustard and fry briefly. Deglaze with red wine and let it boil down.
3. Add the beef stock, the garlic (finely diced) and the sprig of rosemary and bring to the boil. Season with salt, pepper and a little paprika. Put the pot roast back in the roasting pan and let it simmer covered at 180 degrees for 2 1/2 - 3 hours.
4. Turn from time to time and add red wine or stock if necessary.
5. Pour boiling water over the porcini mushrooms and the remaining dried tomatoes and soak for at least 1 hour. Remove the mushrooms and tomatoes from the liquid and chop finely. Pour the soaking liquid through a very fine sieve or coffee filter.
6. Sauté the finely diced shallot in a little olive oil, add the chopped mushrooms and tomatoes and pour the soaking liquid on top. Let the sauce reduce and season with fresh herbs (e.g. parsley, chervil, thyme).
7. At the end of the cooking time, take the roast out of the roaster and place it warm in aluminum foil.
8. Put vegetables and frying liquid in a sieve and squeeze out well. Add the obtained sauce to the porcini mushrooms, season with salt and pepper and, if desired, assemble with ice-cold butter or add a dash of cream.
9. If you like it a little hotter, you can braise a small chilli pepper.
10. Broad noodles (e.g. papardelle) or simply a good white bread go well with it.