Summary

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

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Instructions

1. Preheat the oven to approx. 180 degrees.
2. Finely dice the carrots, celery, onions and bacon.
3. 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.
4. 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.
5. 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.
6. 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.
7. Cut the meat into slices and serve with the sauce and wide ribbon noodles.