for 4 person

Marinate

1 ⅕ kg	roast beef, shoulder
1	carrot, cut into cubes
100 g	celeriac, cut into cubes
1	leek, cut into strips
1	onion, coarsely chopped
3	garlic cloves, coarsely chopped
1 tsp	black pepper
7 ½ dl	red wine (Barolo)

Fry

1 tsp	salt
	oil, for frying
2 tbsp	tomato puree
1	bay leaf
1	clove

Serve

salt and pepper to taste

How it's done

Marinate

Place the meat in a large bowl, add the vegetables with the pepper to the meat, pour the wine over it. Cover and leave to marinate in the fridge for approx. 12 hrs., turning once.

Fry

Remove the meat from the marinade, pat dry, season with salt. Strain the marinade, set the vegetables and marinade aside separately. Fry the meat in hot oil in a casserole for approx. 10 mins., remove. Steam the vegetables in the same pot, add the tomato puree and continue to steam briefly. Add the bay leaf, clove and half of the marinade, boil down almost completely. Add the meat and the rest of the marinade.

Braise

Cover and cook for approx. 2 1/2 hrs. in the lower half of an oven preheated to 150 °C, turning the meat once. Remove the meat and leave to rest for approx. 10 mins. before carving.

Serve

Take out the meat, remove the bay leaf and clove. Pour half of the sauce into a mixing glass, puree, return to the casserole, mix, season. Carve the meat and serve with the gravy.

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