for 8 person

Marinate the meat

1 ⅕ kg	roast beef (e.g. shoulder)
1	carrot, cut into pieces
1 stick	celery, cut into pieces
1	onion, chopped
2	garlic cloves, cut in half
1 sprig	rosemary
6 dl	red wine (e.g. Merlot)

Brown the meat

2 tsp	salt
1 tbsp	clarified butter
1 tbsp	tomato puree
1	bay leaf
4	peppercorns

Sauce

80 g	diced bacon
25 g	porcini mushrooms, soaked, drained

How it's done

Marinate the meat

Place the beef in a bowl. Add the carrots and all the ingredients up to and including the rosemary. Pour over the wine, cover and marinate in the fridge for approx. 12 hrs., turning once. Remove the meat, pat it dry, strain the liquid and set aside the liquid and the vegetables.

Brown the meat

Season the meat with salt. Heat the clarified butter in the cooking pot. 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 clarified butter. Sauté the tomato puree with the reserved vegetables. Add the bay leaf and pepper with half the reserved liquid, bring to the boil and cook for approx. 5 mins. Reduce the heat and return the meat and the remaining liquid to the pan.

Braise the meat

Cover and braise for approx. 2 hrs. in the bottom half of an oven preheated to 150°C. Turn the meat twice during cooking. Remove the meat, cover and leave to rest for approx. 10 mins.

Sauce

Remove the rosemary sprig, peppercorns and bay leaf. Reduce the sauce for approx. 5 mins., puree with the vegetables. Brown the diced bacon in a non-stick frying pan without any oil, add the porcini mushrooms and continue to fry for approx. 2 mins., add to the sauce and gently heat through. Carve the meat across the grain and serve with the sauce.

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