Beef shoulder in Burgundy sauce

Name: Beef shoulder in Burgundy sauce
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 3 Onions; 3-4 Stem(s) Parsley and thyme; 1 sprig of laurel; 1.5 kg R; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1/2 l Red wine (e.g. Pinot Noir); 1 glass (400 ml) beef stock or 1-2 teaspoons beef broth; 8-10 Peppercorns; 2 large carrots; 200 g Celeriac; 1 Stalk leek (leek); 2 str. tbsp. cornflour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

3 Onions
3-4 Stem(s) Parsley and thyme
1 sprig of laurel
1.5 kg R
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1/2 l Red wine (e.g. Pinot Noir)
1 glass (400 ml) beef stock or 1-2 teaspoons beef broth
8-10 Peppercorns
2 large carrots
200 g Celeriac
1 Stalk leek (leek)
2 str. tbsp. cornflour

Directions

1
Peel and chop the onions. Wash the herbs and bind them together. Dab meat dry. Rub with salt and pepper. Fry in hot oil in a frying pan until brown all around. Fry the onions briefly. Brown the tomato paste. Deglaze with wine and stock (or 400 ml water and broth). Add peppercorns and herb bouquet, bring to the boil
2
Cover and braise in a preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 2 1/2 hours. Top roasts more often with stock
3
3. peel or clean, wash and chop the carrots, celery and leek. Braise everything for about 30 minutes
4
Keep the roast warm. Bring the roast stock to the boil. Stir the starch and 5 tablespoons of water until smooth, stir in and simmer for about 1 minute. Season to taste with salt, pepper and sugar. Cut the meat open and arrange everything. Goes well with green beans and roast potatoes
5
Drink: dry red wine