French Roast Red Wine
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef, peppered
- salt
- nutmeg
- 500 ml red wine, French
- 4 tablespoon vinegar (wine vinegar)
- 1 glass brandy or cognac
- 1 clove (s) garlic, crushed
- 0.5 ½ teaspoon, leveled thyme
- 0.5 ½ bay leaf
- 2 tablespoon clarified butter (Biskin)
- 1 small Can / s tomato paste
- 500 g carrot (s)
- 500 g onion (s), small
- 1 large celeriac
- 1 teaspoon, leveled wort
Print Recipe
Pin Recipe Instructions
- Rub the meat with salt, pepper and nutmeg and place in a suitable bowl. There are also red wine, wine vinegar, brandy or cognac, garlic, thyme and bay leaf. Cover the meat in the refrigerator for 1 to 2 days and turn it over from time to time.
- Dry off the meat. Now heat the Biskin in a casserole and brown the meat in it. Add the tomato paste, toast briefly and then pour in the marinade. Cover the casserole and place in the preheated oven at 200 ° C.
- Now peel the carrots, onions and celeriac. Cut the carrots into 1 cm slices, the onions and celeriac into 2 cm cubes. Put the vegetables in the casserole and fry the meat for about 1 1/2 to 2 hours.
- Just stick a fork in and raise the roast. If it falls off the fork, it`s done. Then you can arrange the roast.
- Quickly season the sauce with sprinkling seasoning and pour through a sieve into a sauce boat (if you like, you can add a dash of brandy, cognac or a dash of red wine).
- Eat a little mashed potatoes, boiled potatoes, potato or bread dumplings and lots of salad with this roast.
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