Summary

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

1. 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.
2. 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.
3. 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.
4. Just stick a fork in and raise the roast. If it falls off the fork, it`s done. Then you can arrange the roast.
5. 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).
6. Eat a little mashed potatoes, boiled potatoes, potato or bread dumplings and lots of salad with this roast.