Roast beef braised twice in Chianti

Name: Roast beef braised twice in Chianti
Cook time: 5 h
Total time: 5 h
Yield: 8
Ingredients: 500 g Carrots; 500 g Celery; 3 medium-sized onions; 4 Garlic cloves; 3 kg Braised beef (from the leg); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Tomato paste; 1 l dry red wine (e.g. Chianti); 2–3 Bay leaves; 60 g Butter; 3 heaped Tbsp Flour; 1 collar Parsley; 1 Organic Lemon; 7-10 Tbsp Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 8

500 g Carrots
500 g Celery
3 medium-sized onions
4 Garlic cloves
3 kg Braised beef (from the leg)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Tomato paste
1 l dry red wine (e.g. Chianti)
2–3 Bay leaves
60 g Butter
3 heaped Tbsp Flour
1 collar Parsley
1 Organic Lemon
7-10 Tbsp Sugar

Directions

1
The day before peel or clean and wash the vegetables. Cut the carrots into small cubes. Cut celery into slices. Peel and chop onions and garlic. Wash the meat, dab dry.
2
Heat the oil in a frying pan. Season meat with salt and pepper. Fry well all around in hot oil. Take out. Sauté vegetables in the frying fat, season with tomato paste and sauté briefly. Gradually deglaze with wine and 1⁄2 l hot water.
3
Add bay leaves and bring to the boil.
4
Put the meat back into the roaster and braise everything covered for about 3 hours. Leave the meat to cool overnight in the sauce.
5
The next day cut the meat into slices. Knead butter and flour into a dumpling. Gradually stir into the sauce in flakes and simmer for 3-4 minutes. Cover the roast slices and stew for another 1-1 1⁄2 hours.
6
Wash and chop the parsley. Wash lemon hot, grate peel finely. Mix both. Season sauce with salt, pepper and a little sugar. Arrange roast with sauce, sprinkle with parsley mixture.