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🍽️ Slow-braised beef with creamy mashed potatoes and sautéed porcini mushrooms

1104 kcal · 30 min · 4 servings

Ingredients

• 2 carrots
• 2 onions
• 150 g celeriac
• 1.2 kg top round beef
• salt
• pepper (from the mill)
• 3 tbsp vegetable oil
• 400 ml red wine
• 750 ml beef broth
• 1 bay leaf
• 2 cloves
• 1 tsp peppercorns
• 0.5 tsp juniper berries
• 3 sprigs thyme
• 600 g floury potatoes
• 200 g porcini mushrooms
• 1 red onion
• 50 g melted butter
• nutmeg (freshly grated)
• 1 tbsp cold butter (to finish)
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
2. 2. Peel the carrots, onions, and celery. Cut the vegetables into coarse cubes.
3. 3. Rinse the meat and pat it dry with a kitchen towel.
4. 4. Season the meat with salt and pepper.
5. 5. Heat 2 tablespoons of oil in a casserole dish.
6. 6. Brown the meat on all sides in the hot oil.
7. 7. Remove the meat from the casserole dish and set it aside.
8. 8. Brown the prepared vegetables in the pan drippings (the fat and meat residues left in the pot).
9. 9. Deglaze the vegetables with half of the red wine.
10. 10. Let the liquid reduce slightly.
11. 11. Pour in the remaining red wine and some meat broth.
12. 12. Ensure that the meat is covered by about half of the liquid.
13. 13. Add a bay leaf, cloves, peppercorns, juniper berries, and thyme to the pot.
14. 14. Cover the casserole dish and braise the meat in the oven for approx. 2 hours.
15. 15. Wash the potatoes meanwhile.
16. 16. Cook the potatoes until tender in approx. 30 minutes.
17. 17. Clean the porcini mushrooms.
18. 18. Cut the mushrooms into halves or pieces depending on their size.
19. 19. Peel the onion and cut it in half.
20. 20. Cut the onion halves into strips.
21. 21. Sauté the mushrooms and onion strips in the remaining oil for 2 to 3 minutes.
22. 22. Remove the pan from the heat.
23. 23. Season the vegetables with salt and pepper.
24. 24. Let the vegetables rest.
25. 25. Drain the cooked potatoes.
26. 26. Peel the potatoes.
27. 27. Let the potatoes steam dry.
28. 28. Mash the potatoes together with the butter.
29. 29. Season the mashed potatoes with salt and nutmeg.
30. 30. Remove the meat from the casserole dish.
31. 31. Wrap the meat in aluminum foil and let it rest.
32. 32. Strain the sauce through a sieve.
33. 33. Press the vegetables in the sieve slightly to thicken the sauce.
34. 34. Bring the sauce to a boil.
35. 35. Let the sauce simmer a bit more if necessary.
36. 36. Finish by binding the sauce with the cold butter.
37. 37. Season the sauce with salt and pepper to taste.
38. 38. Slice the meat.
39. 39. Plate the meat.
40. 40. Add some sauce, the mushrooms, and the mashed potatoes.
41. 41. Sprinkle the dish with parsley.
42. 42. Serve the remaining sauce separately.

Nutrition per serving

• kcal: 1104
• Protein: 69 g · Fett/Fat: 71 g · Carbs: 33 g