Summary

Ingredients

• 2 kg roast beef, lean
• 200 g celeriac
• 200 g onion (s), red
• 1 apple, sweet
• 180 g plum (s), dried
• 100 g apricot (s), dried
• 4 allspice grains
• 4 juniper berries
• 1 lemon (s), organic, freshly grated zest
• Dijon mustard
• 500 ml red wine, dry, Dornfelder or Merlot
• 250 ml beef stock or veal stock
• Clarified butter
• salt
• Pepper White
• 6 raisins
• 1 mandarin (s)

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Instructions

1. Wash the meat, dry it and rub it with salt and pepper. Then spread mustard on both sides and let rest for 30 minutes.
2. In the meantime, peel and core the onions and apple and cut into quarters. Also cut the celery into large pieces.
3. Melt clarified butter in a saucepan and fry the meat on both sides. Add the vegetables, fruit and spices and fry a little. Then deglaze with the stock and the red wine and add the grated lemon peel.
4. Tip: good food demands good wine. So please do not use cheap wine for cooking either.
5. Cover the casserole and place it in the oven, which has been preheated to 170 degrees. After an hour, turn the roast and stew for another 60 - 90 minutes. Then remove the meat from the liquid and let it rest for 90 minutes in a warm place.
6. In the meantime, pour the liquid through a sieve into a separate saucepan. Find the plums that are not yet overcooked from the sieve and set aside. Thicken the sauce and season with salt and pepper, then add the remaining plums again and add the juice of the squeezed tangerine.
7. After around 90 minutes, the roast can be cut into slices and should then be served with the sauce.
8. It goes well with bread dumplings, normal dumplings or boiled potatoes and red cabbage.