Oven-Braised Beef in Red Wine with Vegetables
·Prepare the ingredients
Cut the beef into large chunks, and peel and roughly chop the carrots and celeriac.
Combine everything
Place the vegetables and beef in a bowl, add the crushed garlic and spices (whole peppercorns, juniper berries, bay leaf, sprigs of rosemary), then pour over the red wine.
Leave to marinate
Cover and leave in the fridge to marinate overnight.
Brown the beef
Take the beef out onto paper towel and pat it lightly dry, then brown it in oil and set aside.
Fry the vegetables
Finely chop the onion and fry it in oil, then after a few minutes add the vegetables (carrot and celeriac) and cook further. Add the lemon, sliced, along with a tablespoon of sugar, and let it caramelise. Stir in a tablespoon of tomato purée and a tablespoon of 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 transfer to the oven, covered, preheated to 160°C. You can thicken the sauce with crumbled bread if you like. Roast for around 2-3 hours, until the meat is tender, topping up with liquid as needed during cooking.
Season to taste
Finally, adjust the seasoning and thin with stock or water if needed.
Serve
Serve with crushed potatoes or mashed potatoes.