Summary

Ingredients

• 1 leek
• 250 g celeriac
• 250 g carrot (s)
• 2 onions)
• 1.2 kg roast beef (lean and without tendons)
• 2 tablespoon clarified butter
• 1 tablespoon tomato paste
• 500 ml red wine
• 1 liter meat broth
• 2 bay leaves
• 0.5 teaspoon ½ juniper berries
• 3 clove (s)
• 10 peppercorns
• 1 dash orange juice
• 2 tablespoon butter, cold
• 1 tablespoon cranberries

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat.
2. Clean or peel the vegetables (leeks, celeriac, carrots and onions) and chop them roughly.
3. Salt and pepper the roast beef all around. Heat the clarified butter in a roaster, sear the meat all around and take it out briefly. Then put the diced vegetables in the roasting pan and fry them well so that toasted aromas develop. Add the tomato paste and sweat with it. Gradually pour in the red wine (make sure not to pour too much at once and always let it reduce - otherwise you will later have a penetrating red wine taste in the sauce.) Put the meat back into the roaster, meat stock, bay leaves, juniper berries, Add the cloves and peppercorns.
4. Place in the preheated oven and stew covered for approx. 1 hour, then remove the lid and let simmer for another hour.
5. Take the roast out of the roaster and keep it warm in the switched off oven. Drain the sauce through a sieve. Add a dash of orange juice and let it simmer for about 15 minutes (if you want the sauce a little thicker, you can simply puree part of the braised vegetables). Now mix in about 2-3 tablespoons of cold butter with a hand blender. Finally stir in the cranberries.
6. In addition, bread dumplings taste very good.
7. Tip: You can prepare this dish the day before or freeze it, as it tastes at least as good when warmed up.