Summary

Ingredients

• 1 kg beef, from the bow
• 1 large onion (s)
• 1 medium carrot (s)
• 1 large parsley root (s)
• 1 clove garlic
• 1 chilli pepper (s), red
• 2 bay leaves
• 1 clove (s)
• 10 peppercorns
• 4 juniper berries
• 1 sprig thyme
• 1 sprig rosemary
• 3 sage leaves
• 1 glass beef stock
• 1 glass red wine
• 8 prunes
• Calvados
• Creme fraiche Cheese
• 2 ribs dark chocolate
• Flour
• salt
• Clarified butter

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Instructions

1. Fry the meat in clarified butter and remove from the roaster. Fry the onion, garlic and vegetables and let them take on color. Dust with a little flour and deglaze with red wine, beef stock and calvados. Let simmer in a preheated oven at 160 degrees for about 3 hours.
2. Then remove the roast, puree the vegetables - except for the chilli pepper - with the sauce, dissolve the dark chocolate in the sauce, season with salt and pepper and refine with crème fraîche. Possibly add a shot of calvados.