Roast beef in red wine

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the meat and rub with salt and pepper. For the marinade, peel 1 carrot and cut into slices. Peel onions, cut into rings. Peel garlic and press it through the press.

2. 2

   Wash and chop the parsley and thyme. Grate bay leaves. Add prepared ingredients to the meat. Pour red wine over it. Cover and chill for about 12 hours. Turn once in between. Dice bacon.

3. 3

   Wash the tomatoes, quarter them. Clean the leek, wash it and cut it into rings. Dab meat dry with kitchen paper. Keep the marinade. Leave the bacon out in a roaster. Brown the roast thoroughly all around.

4. 4

   Braise the tomatoes and leek briefly. Deglaze half the marinade and 1/4 litre of water. Cover the roast and cook in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 2 1/4 hours.

5. 5

   In the meantime, for the vegetables, peel the remaining carrots, wash and cut them into thin slices. Cook in little boiling salted water for about 5 minutes. Then drain. Defrost the peas.

6. 6

   Peel and finely chop the shallots. Clean and wash the mushrooms, possibly halve depending on size. Heat the fat. Sauté shallots in it, add mushrooms. Season with salt and pepper. Fry for about 5 minutes, turning.

7. 7

   Add carrots and peas as well, fry briefly. Season to taste with salt and pepper. Remove meat and keep warm. Pour the gravy through a sieve and bring to the boil. Bind with sauce thickener.

8. 8

   Season again. Arrange the roast with the vegetables and some sauce on a plate. Serve garnished with thyme. Remaining sauce extra is enough. Serve with fresh white bread or boiled potatoes.