Summary

Ingredients

• 750 g roast beef (false fillet)
• 0.25 liter ¼ port wine
• 0.5 teaspoon ½ thyme
• 0.25 teaspoon ¼ rosemary, crushed
• 2 onions)
• 1 carrot (s)
• 125 g celery
• 2 tablespoon butter
• salt and pepper
• 0.25 liter ¼ meat broth

Print Recipe Pin Recipe

Instructions

1. Put the port wine, thyme, and rosemary in a bowl and place the meat in the fridge for 2 days airtight.
2. Pat the meat dry and fry in butter until dark brown. Dice the onions, carrots and celery and place in the casserole and brown briefly. Salt and pepper the meat. Slowly pour in the port wine and the stock so that the stock continues to boil. Then braise the meat covered and turn it a few times. After approx. 2 hours, remove the meat and keep it warm.
3. Pass the sauce through a sieve and reduce to about 1/4 liter over high heat and stirring frequently, until a slightly thickened sauce is left. Season to taste and serve.
4. Serve with vegetables from celery, carrots and boiled potatoes.