Mediterranean Roast Beef
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.4 kg beef, (shoulder or leg)
- 2 small carrots
- 3 stalks celery
- 2 onions)
- 100 g bacon, streaky
- 10 tomato (s), dried, finely diced
- 10 olives, dry pickled black, pitted and finely diced
- 300 ml wine, red, dry (e.g. Sangiovese)
- 500 ml vegetable broth or poultry broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- 2 clove (s) garlic, peeled
- 0.5 teaspoon ½ pepper, whole, roughly pounded in a mortar
- 5 allspice, whole, roughly pounded in a mortar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 180 degrees.
- Finely dice the carrots, celery, onions and bacon.
- Season the meat with a little salt and pepper and fry well all over in a roasting pan with a little oil. Take out and roast the vegetables in them.
- Add the bacon, tomatoes and olives and fry briefly. Add the meat again and deglaze with a dash of red wine. When the red wine is reduced in a syrupy manner, add a little more. Repeat until the red wine is used up. Then pour in the broth and add the spices. Only add a little salt, if at all, as the bacon and dried tomatoes are already salty.
- Close the roasting pan and let it simmer in the oven for at least 3 hours at 180 degrees until the roast is nice and tender.
- Take out the meat and keep it warm. Fish the rosemary and thyme sprigs and the bay leaf from the sauce. If necessary, reduce the sauce a little and season with a little salt. If you like the sauce bound, you can either bind it with cornstarch or puree some of the vegetables.
- Cut the meat into slices and serve with the sauce and wide ribbon noodles.
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