Demonic chili chianti sauce for roast beef
easy
195 mins
195 mins
Ingredients
- 3 Onions
- 4 Carrots
- 2 red chillies
- 3 Branches of rosemary
- 1.5 kg Roast beef (from the leg)
- 7-10 Tbsp salt, pepper, nutmeg, sugar
- 4 TABLESPOONS Olive oil
- 2 TABLESPOONS Tomato paste
- 2 Bay leaves
- 1 (750 ml) bottle of dry red wine (e.g. Chianti)
- 1 kg Potatoes
- 1 (approx. 600 g) Celeriac
- 1⁄4 l Milk
- 4 TABLESPOONS Butter
- 2 TABLESPOONS Cornstarch
Directions
- 1
For the roast peel onions. Peel and wash the carrots. Finely dice both. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Wash rosemary, dab dry, pluck needles and chop coarsely.
- 2
Dab meat dry and season with salt and pepper. Heat the oil in a frying pan. Brown the meat in it for about 5 minutes. Add onions, carrots and rosemary and fry for 1-2 minutes.
- 3
Stir the tomato paste into the vegetables and sauté briefly. Add chilli and bay leaf.
- 4
Deglaze with wine and 1⁄4 l water. Bring to the boil, cover and stew for about 2 1⁄2 hours, turning the roast twice.
- 5
For the puree, peel, wash and chop the potatoes and celery. Cover and cook in salted water for about 20 minutes. Drain. Heat milk and butter, add and mash everything to puree.
- 6
Season to taste with salt and nutmeg.
- 7
Remove the roast from the stew, keep warm. Boil up the stock. Stir starch and 2-3 tbsp. cold water until smooth. Stir into the stock, bring to the boil and simmer for 1-2 minutes. Season the sauce with salt, pepper and sugar.
- 8
Cut the roast open and serve with sauce and puree.
Nutrition Facts
780 kcal
29 g
28 g
75 g
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