Summary

Ingredients

• 1 kg roast beef (braised beef)
• 2 teaspoons rosemary, fresher
• 2 cloves garlic
• 0.75 liter ¾ wine, dry rosé wine
• 4 tablespoon balsamic vinegar
• liter ⅛ soy sauce
• 1 large onion (s)
• 2 carrot (s)
• 2 root / s parsley
• 2 parsnips
• 1 teaspoon pepper, whole
• 1 teaspoon allspice, whole
• 1 bay leaf
• 100 g crème fraîche
• 500 g zucchini
• 500 g tomato (s)
• Oil, for frying

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Instructions

1. Finely chop the rosemary and garlic, rub the meat with them and place in a bowl. Wash, peel and dice the root vegetables and add to the meat with the peppercorns, allspice, bay leaf and chopped onion. Pour on the wine, soy sauce and vinegar. The meat must be covered. Close the bowl and place in the refrigerator for at least 2 days; but can also stay there for 4 days.
2. Now remove the meat from the marinade, pat dry with kitchen paper and lightly salt.
3. Pour the marinade through a sieve. Take out the bay leaf and most of the pepper and allspice grains so that it doesn`t get too hot.
4. Now fry the meat in the oil; Gradually add the root vegetables and fry them. Pour in a little marinade and fry again. Now pour in as much marinade as you want the sauce.
5. Let the roast stew for almost 2 hours.
6. In the meantime, remove the stem from the tomatoes, score crosswise on the underside and blanch in boiling water. Then peel off the skin and cut the tomatoes into pieces, removing the seeds. Wash the zucchini and cut into slices.
7. Now remove the meat from the gravy. Puree the root vegetables with a hand blender and stir in the crème frâiche. Add the zucchini and continue cooking at a low temperature. After 5 minutes add the tomatoes and simmer for another 5 minutes.
8. Finally, season with soy sauce and salt.
9. Potato dumplings, boiled potatoes or jacket potatoes and a green salad also taste great.