Summary

Ingredients

• 1.4 kg beef shoulder (wrong fillet)

For the marinade:

• 300 ml buttermilk
• 300 ml red wine, drier
• 1 tablespoon mustard
• 1 tablespoon tomato paste
• 6 juniper berries
• 1 tablespoon jelly, dark, optional
• 4 grains allspice
• 1 bay leaf, as fresh as possible
• 2 sprigs rosemary
• 6 fresh sage leaves, roughly chopped
• 1 clove (s) garlic, crushed
• 1 large onion (s)

Also: (for mortar)

• Sea salt, coarse
• Peppercorns, one tablespoon each white and black
• Cardamom capsule (s), the content approx. 1 -2 capsules
• some chili

Also: (the next day)

• 1 leek
• 1 large carrot (s)
• 2 clove (s) garlic, crushed
• 2 tablespoon olive oil
• Root system to taste, e.g. celery, fennel
• 300 ml red wine, dry
• 300 ml beef broth
• 1 tablespoon mustard
• 1 tablespoon tomato paste
• Thinly sliced butter, approx. 20g

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Instructions

1. Place the meat 24 hours in advance: if possible, tie the meat with kitchen twine. Finely pound the spices in a mortar. Then rub the meat with it.
2. Mix together buttermilk, red wine, mustard, tomato paste and, if you like, a tablespoon of dark jelly. Place the meat with the rosemary, sage, garlic, chopped onion and bay leaf in a freezer bag together with the stock, close tightly and marinate in the refrigerator for about 24 hours. Turn occasionally.
3. The next day: remove the meat. Drain the liquid through a sieve to collect the vegetables and herbs. Heat the oil in the pan and sear the meat on all sides. Then take the meat out of the pan. Briefly fry the cut leek, the cut carrot and the other root vegetables in the roasting set. After about 3 to 5 minutes, add 1 tablespoon of tomato paste and the crushed garlic. Roast again briefly and then deglaze with a little red wine (approx. 50 ml).
4. Then put the meat on top of the vegetables. Pour in the rest of the red wine. Spread the collected herbs / vegetable mixture on the meat and in the roaster. Pour about half of the broth and then put in the oven at about 90 ° C. The cooking time is about 2.5 to 3 hours at this temperature. Every now and then, pour the stock over the meat and possibly top up with the rest of the stock. Keep an eye on the core temperature towards the end of the cooking time. It should then be between 75 and 80 ° C. If necessary, increase the temperature in the oven up to 150 ° C for about 20 to 30 minutes.
5. Now place about 20 g butter in very thin slices on a small plate in the freezer for about 30 minutes.
6. Finally, take the meat out of the roaster and let it rest for a few minutes under aluminum foil. Strain the meat stock with the vegetables through a sieve. If necessary, add a few spices, red wine and / or tomato paste to taste. Just before serving, carefully stir (assemble) the frozen butter pieces into the sauce.
7. Cut the meat into thin slices. Together with e.g., Serve potatoes and fennel vegetables and the sauce. Spaetzle, rice or pasta also go well with the wrong fillet. We prefer to eat a mixture of carrots and potatoes with it.