Braising pot with beetroot

Name: Braising pot with beetroot
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 6 Beef roulades (approx. 150 g each); 400 g Carrots; 2 large onions; 500 g Potatoes; 1-2 TEASPOONS dried oregano; 500 g precooked beetroot; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Bacon; 2 dried bay leaves; 250 ml dry red wine; 250 ml Meat broth; 7-10 Tbsp Oregano; 7-10 Tbsp possibly aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

6 Beef roulades (approx. 150 g each)
400 g Carrots
2 large onions
500 g Potatoes
1-2 TEASPOONS dried oregano
500 g precooked beetroot
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Bacon
2 dried bay leaves
250 ml dry red wine
250 ml Meat broth
7-10 Tbsp Oregano
7-10 Tbsp possibly aluminium foil

Directions

1
Wash the meat, dab dry, possibly cut in half once. Peel, wash and slice carrots. Peel onions and cut or slice into thin rings. Wash and peel the potatoes and also cut or slice them into thin slices. Mix carrots, onions and potatoes with oregano in a bowl. Cut beetroot into slices
2
Spread half of the beetroot on the bottom of a casserole dish. Place 1/3 of the meat on top, season with salt and pepper. Season each additional layer with salt and pepper as well. Spread half of the vegetable mixture on top, season and place 1/3 of the bacon slices on top. Cover with 1/3 of the meat, crumble the bay leaf and sprinkle on top. Press a little bit and add the rest of the beetroot. Spread 1/3 of the bacon on top. Add the rest of the meat and vegetable mixture and cover with slices of bacon
3
Mix red wine and stock, pour on carefully, the pot should be filled to about 3/4 with liquid. Close casserole well with lid or aluminium foil. Braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 2 1/2 hours. Approx. 15 minutes before the end of the cooking time, remove the lid and finish cooking open. Garnish with oregano