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🍽️ Tender Beef Roast with Spicy Pepper Ragout

611 kcal · 30 min · 4 servings

Ingredients

• 1 kg Beef Roast (shoulder, brisket)
• 2 Onions
• 4 Cloves
• 2 Carrots
• 200 g Celeriac
• 300 ml dry Red Wine
• 150 ml White Wine Vinegar
• 1 Bay Leaf
• 1 tsp Peppercorns
• 1 tsp Juniper Berries
• 2 tbsp Vegetable Oil
• 250 ml Meat Broth
• 4 Onions
• 2 Garlic Cloves
• 4 Red Bell Peppers
• 3 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 150 ml White Wine
• Salt
• Pepper (from the mill)
• fresh Oregano (for garnish)

Instructions

1. 1. Rinse the meat under running water and then pat it completely dry with kitchen paper.
2. 2. Place the meat in a bowl that can be closed with a lid.
3. 3. Peel the onions and firmly press the cloves into the onions.
4. 4. Peel the carrots and celery and cut them into coarse cubes.
5. 5. Add the chopped carrots and celery, as well as the studded onions, to a large pot.
6. 6. Pour 1.5 liters of water, the red wine, the vinegar, the bay leaves, the pepper, and the juniper berries into the pot.
7. 7. Bring the liquid in the pot to a boil.
8. 8. Allow the marinade to cool down completely.
9. 9. Pour the cooled marinade over the meat in the bowl.
10. 10. Close the bowl with the lid and place it in the refrigerator overnight.
11. 11. Turn the meat occasionally during the marinating time.
12. 12. Take the meat out of the marinade the next day.
13. 13. Pat the meat dry with kitchen paper.
14. 14. Heat oil in a casserole dish or pot.
15. 15. Sear the meat until it is brown all over.
16. 16. Deglaze the meat with the prepared meat broth and 250 milliliters of the marinade.
17. 17. Cover the pot and let the meat braise on low heat for about 2 hours.
18. 18. Peel the onions and garlic for the vegetable dish.
19. 19. Cut the onions and garlic into fine cubes.
20. 20. Wash the bell peppers and cut them in half lengthwise.
21. 21. Remove the seeds from the bell peppers.
22. 22. Cut the deseeded bell peppers into fine cubes.
23. 23. Heat oil in a frying pan.
24. 24. Sauté the chopped onions, garlic, and peppers in the pan.
25. 25. Stir the tomato paste into the vegetables.
26. 26. Deglaze the vegetables with the white wine.
27. 27. Let the vegetables simmer for about 10 minutes.
28. 28. Check if the vegetables are soft and the liquid has almost completely evaporated.
29. 29. Season the vegetables to taste with salt and pepper.
30. 30. Slice the finished beef roast.
31. 31. Distribute the pepper ragout onto the plates.
32. 32. Place the meat slices on top of the vegetables.
33. 33. Garnish the dish with oregano.

Nutrition per serving

• kcal: 611
• Protein: 56 g · Fett/Fat: 27 g · Carbs: 17 g