Summary

Ingredients

For the meat:

• 2 kg roast beef
• 4 medium onion (s)
• 8 medium carrot (s)
• 0.5 ½ celeriac
• 4 cloves garlic
• 4 tablespoon tomato paste
• 500 ml red wine, drier
• 2 liters beef stock
• 10 allspice grains
• 10 juniper berries
• 6 bay leaves
• 10 colored peppercorns
• 4 sprigs rosemary or 1 tablespoon coarsely ground
• 2 sprigs thyme or 1 tablespoon coarsely ground
• 1 dash sunflower oil for frying

For the marinade:

• 4 medium onion (s)
• 4 cloves garlic
• 200 ml olive oil, the best Greek
• 500 ml red wine, drier
• 4 sprigs rosemary or 1 tablespoon coarsely ground
• 2 sprigs thyme or 1 tablespoon coarsely ground
• 1 tablespoon savory
• 8 allspice grains, coarsely ground
• 8 juniper berries, ground
• 6 small bay leaves
• 1 tablespoon salt
• 1 tablespoon peppercorns, colored

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Instructions

1. Pat the meat dry and remove the tendons. Now peel and dice the onion from the ingredients of the marinade, peel off the garlic and chop finely. Put the olive oil in a baking dish. Add the meat and all the spices for the marinade. Roll the meat in it and pour the red wine over it.
2. Place a plate on the baking dish and place in the coolest place in the refrigerator (usually the glass plate in the refrigerator) for about 24 hours. Turn approx. 1 to 2 times during the cooking time. After marinating, remove all spices from the meat and pat dry.
3. Peel the onions, celery and carrots for the roast and cut into small (approx. 1 cm) cubes of the same size. Peel and cut the garlic cloves, add to the vegetables and set aside in a large bowl.
4. Fry the meat in a roasting pan with the sunflower oil on all sides. Take out of the pot and set aside.
5. Roast the vegetables with the garlic in the roasting pan for about 3 - 5 minutes, stirring. Add tomato paste, stir in and roast for about 3 minutes, then deglaze with the red wine. Put the meat back in and fill it up with the beef stock. Add all the spices. Close the lid and simmer for approx. 2 hours on a low to medium temperature. Make sure that it does not boil. Turn the roast in between and season with salt and pepper. Tip: If you have more time, you can stew the meat with the vegetables for 3 hours.
6. After approx. 2 hours, take the roast out of the pan and keep it warm.
7. Put a large saucepan in the sink and place a colander on top. Pour the sauce from the roaster through the sieve and press down a little with the spoon. Put the meat back in the pot and put the sauce back into the roaster with the meat. Let simmer on a low temperature for another hour.
8. In the meantime, prepare the side dishes as required. Potatoes and red cabbage or fried potatoes with green beans go well with it. I recently tried another variant with potatoes, cauliflower, broccoli and Brussels sprouts.
9. After the braising time, take the roast out of the pan and wrap it in aluminum foil for about 10 minutes. Then cut into slices.
10. Put the sauce in a serving bowl and serve with the meat and side dishes as required.
11. Tip: If the sauce is too thin for you, you can use a roux (heat butter in a saucepan, stir in flour and briefly bring to the boil) or, if necessary, with a dark sauce thickener.