Summary

Ingredients

• 1 kg roast beef (wrong fillet)
• 100 g celery
• 2 carrot (s)
• 1 onion (s)
• 0.5 liter ½ mulled wine
• 2 tablespoon tomato paste
• 2 bay leaves
• 3 sticks cinnamon
• 5 clove (s)
• pimento
• coriander
• 2 tablespoon honey
• salt
• Peppercorns, black
• 1 tablespoon cornstarch
• Fat, for frying

Print Recipe Pin Recipe

Instructions

1. Roughly dice the carrots, celery and onions and place in a bowl with the beef. Mash the allspice, pepper and coriander grains in a mortar and add to the beef with the cinnamon, cloves, bay leaves and mulled wine and marinate for 24 hours.
2. Then take the meat out, dab it off and fry it all over in a hot roasting pan with a little frying fat and then set it aside. Pass through the marinade liquid and place the diced vegetables in the same roasting pan and roast them vigorously. Add tomato paste, toast briefly and deglaze with a little marinade stock. If this has boiled over, repeat the process approx. Twice. Then add the honey, let it caramelize briefly and return the meat with the remaining marinade liquid to the roasting pan and stew in the oven at 120 ° C for a good four hours. Then strain the sauce, season to taste and thicken slightly with the cornstarch.
3. Duchess potatoes, croquettes or dumplings go well with it. Plus Brussels sprouts, red cabbage or a fresh salad.
4. A Pinot Noir is recommended as a drink.