Roast beef braised in Chianti with carrots, onions and mushrooms

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the carrots into thick slices. Peel onions and garlic. Onions in columns, garlic in slices cut. Wash the meat, dab dry and rub with salt. Heat clarified butter in a roaster and fry the meat on all sides. Lift out and fry the vegetables and garlic in hot frying fat.

2. 2

   Stir in tomato paste and deglaze with red wine and 1/8 litre water. Put the meat back into the roaster. Wash bay leaf, parsley and thyme. Put half aside. Tie the remaining herbs together. Put herbs and peppercorns into the roaster. Cover and braise in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 2 hours. Possibly add 1/8 litre water. Clean and halve the mushrooms, add them 30 minutes before the end of the cooking time and braise them. Pluck leaves from 2 thyme stalks. Remove meat and vegetables from the stew and keep warm.

3. 3

   Cover and braise in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 2 hours. Possibly add 1/8 litre water. Clean and halve the mushrooms, add them 30 minutes before the end of the cooking time and braise them. Pluck leaves from 2 thyme stalks. Remove meat and vegetables from the stew and keep warm. Bring sauce to the boil. Mix flour with 3-4 tablespoons of water until smooth and stir into the stock. Bring to the boil briefly. Cut the meat and arrange it on a plate with vegetables. Sprinkle with thyme leaves and garnish with the remaining herb bouquet. Add sauce extra

4. 4

   Bring sauce to the boil. Mix flour with 3-4 tablespoons of water until smooth and stir into the stock. Bring to the boil briefly. Cut the meat and arrange it on a plate with vegetables. Sprinkle with thyme leaves and garnish with the remaining herb bouquet. Add sauce extra