Summary

Ingredients

• 1.8 kg roast beef (pot roast)
• 2 bottles wine, red, Chianti classico, Sangiovese from Maremma or Dolcetto
• 2 stalks celery
• 2 carrot (s)
• 1 root / n parsley
• 1 leek
• 1 onion (s), roughly chopped, or
• 4 shallot (s), roughly chopped
• 2 cloves garlic, peeled, halved
• 2 sprigs thyme
• 2 bay leaves
• 1 sprig sage
• 1 sprig rosemary
• 2 clove (s)
• 6 grains allspice
• 1 stick cinnamon
• 4 anchovy fillet (s), pickled in salt
• Salt (fleur de sel)
• pepper
• olive oil
• Honey, chestnut or forest honey

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Instructions

1. Finely dice the roasted vegetables. Sear the beef in a heavy stew pot all over in olive oil, remove from the pot and set aside.
2. Briefly sauté the coarsely chopped onions and garlic in the frying fat, add a little oil if necessary. Then add the roasted vegetables, as well as the herbs, fry vigorously on all sides. Place the meat on this bed of vegetables, deglaze with red wine, add allspice grains, cinnamon stick and rinsed anchovy fillets and 1 teaspoon of spicy honey. Stir in 1 teaspoon of fleur de sel and plenty of coarsely ground pepper. The meat should be covered by the liquid, possibly open a third bottle and add wine as required.
3. Bring slowly to the boil, simmer on a low heat for 3-4 hours until the roast is very tender. Pour off a large part of the liquid into a saucepan and keep the rest of the roast warm. Reduce the gravy until a creamy sauce is formed. If necessary, season with salt and pepper.
4. Thinly slice the roast and serve with white beans, chard vegetables and white bread.