for 4 person

Meat

1 ⅕ kg	roast beef (e.g. beef shoulder)
1 ½ tsp	salt
	olive oil, for frying

Vegetables

2	onions, cut into rings
1	garlic clove, squeezed
500 g	celeriac or parsley root, cut into pieces
400 g	frozen plums, slightly defrosted
3 ½ dl	full-bodied red wine (e.g. Amarone)
2 sprig	thyme
2	red chilli peppers
1	cinnamon stick
	salt and pepper to taste

How it's done

Meat

Season the meat. Heat the oil in a frying pan. Brown the meat all over for approx. 8 mins. over a medium heat, only turning when a crust has formed. Remove the meat, wipe the cooking fat from the pan and add a little oil.

Vegetables

Sauté the onions and garlic, then add the celeriac and half of the plums and cook briefly. Add the wine and all the other ingredients up to and including the cinnamon, bring to the boil, reduce the heat, return the meat to the pan. Cover and leave to braise over a low heat for approx. 2 hrs., turning twice. Remove the meat, cover and leave to rest for approx. 10 mins. Cook the sauce with the remaining plums for approx. 5 mins., season.

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