The ingredients for 3 people
For the roast beef
1 kg roast beef
500 ml dry red wine
½ stick cinnamon
½ orange
15 g ginger
1 bay leaf
10 peppercorns
For the red wine sauce
1 carrot
¼ celeriac
1 leek
1 parsley root
1 onion
1 tbsp oil
1 tbsp tomato paste
2 tsp mustard
500 ml vegetable stock
1 tbsp honey
Salt , pepper
The preparation
The day before, marinate the meat in the red wine sauce. Bring the wine, cinnamon, orange zest and juice, ginger, bay leaf, and peppercorns to a boil in a saucepan, then let it cool. Transfer the roast beef to a suitable dish and pour the sauce over it, ensuring the meat is coated on all sides. Then, close the dish and refrigerate overnight.
The next day, clean and roughly dice the carrot, celery, leek, and parsley root. Peel and slice the onion. Remove the meat from the sauce and pat dry.
Preheat the oven to 150°C (top and bottom heat). Heat the oil in a roasting pan and briefly sear the meat, seasoned with salt and pepper, on all sides. Brush the roast with mustard, add the vegetables and tomato paste, and simmer briefly. Gradually deglaze with the red wine sauce, then add the vegetable stock.
Braise the beef roast and vegetables in the oven for about 2 hours, then remove the meat from the sauce and let it rest for 10 minutes, wrapped in aluminum foil. Meanwhile, pour the sauce through a sieve into a saucepan and simmer. Depending on your preference, you can also add a little thickener. Season the sauce with salt, pepper, and honey.
Remove the roast from the aluminum foil, cut into slices and serve with red cabbage, green beans, sauce and dumplings.
