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Cooking
Oven-Braised Beef in Red Wine with Vegetables
· 4 servings
Prepare the ingredients
Cut the beef into large cubes, then peel the carrots and celeriac and chop them roughly.
Combine the ingredients
Put the vegetables and meat into a bowl, add the crushed garlic, spices (whole peppercorns, juniper berries, bay leaf, sprigs of rosemary) and pour over the red wine.
Leave to marinate
Leave in the fridge to marinate overnight.
Brown the meat
Take the meat out onto a paper towel and pat it lightly dry, then brown it in oil and set aside.
Sauté the vegetables
Finely chop the onion and sauté it in oil, then after a while add the vegetables (carrot and celeriac) and fry together. Add the sliced lemon and a spoonful of sugar, letting it caramelise. Stir in a spoonful of tomato purée and plum jam.
Cook and transfer to the oven
Pour in the wine and stock (or water if needed) and season with salt. Bring to the boil, then cover and place in the oven preheated to 160°C. You can thicken the sauce with crumbled bread if you like. Bake for about 2–3 hours, until the meat is tender, topping up with liquid during cooking as needed.
Season to taste
Finally, adjust the seasoning and thin with stock or water if needed.
Serve
Serve with crushed potatoes or mashed potatoes.