Summary

Ingredients

• 1 kg roast beef, braised meat from the upper shell, nut, bow
• 3 stalks celery
• 3 carrot (s)
• 1 leek
• 2 onions)
• 4 clove (s) garlic, diced
• 3 tablespoon olive oil
• 2 tablespoon butter
• 400 ml red wine, dry, dark
• 250 ml vegetable stock
• 1 bay leaf
• 2 tablespoon tomato paste
• 1 can tomato (s), peeled
• salt
• Pepper, coarse
• Nutmeg, freshly grated
• 3 clove (s)

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Instructions

1. Wash the meat and pat dry. Slightly score the meat at a distance of 2-3 cm. Put the garlic sticks into the cracks.
2. Clean the carrots, celery, onions and leeks and chop them into small pieces.
3. Heat 2 tablespoons of oil and butter in a large roasting pan. Fry the meat vigorously on all sides. Then add 1 tablespoon of oil and fry the diced vegetables. Fry the tomato paste. Add salt, pepper and nutmeg. Deglaze with red wine. Stir in the bay leaf, cloves and vegetable stock. Chop the canned tomatoes and stir in. Bring everything to the boil briefly, then turn the heat down. Put the lid on and simmer for about 3.5 hours - do not boil.
4. Remove the roast, cut open, serve with sauce.
5. Polenta, bread dumplings or mashed potatoes and lots of red wine go well with it.