Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- g 1,000 roast beef (Beiried)
- 1 teaspoon salt
- 1 teaspoon, leveled pepper
- 1 tablespoon, leveled mustard
- 1 tablespoon oil
- 2 beet (s), yellow
- 2 carrot (s)
- 4 onion (s)
- 100 ml red wine
- 200 ml bouillon
Print Recipe
Pin Recipe Instructions
- Preheat oven to 180°C (350°F).
- Wash and dry the beets.
- Season the roast beef with salt and pepper on all sides. Coat all sides with mustard.
- Heat the oil in a large oven-safe pan over medium-high heat. Fry the roast beef until browned on all sides, then remove and set aside.
- Clean the beets, carrots, and onions. Roughly chop them and sauté in the same pan until they begin to soften.
- Pour in the red wine and bouillon. Return the roast beef to the pan.
- Cover and braise in the preheated oven at 180°C (350°F) for 1 hour.
- Remove the roast beef and strain the braising liquid to make sauce.
- Slice the roast beef and serve with the sauce.
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