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🍽️ Braised beef shoulder with toasted star anise

552 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 carrots
• 150 g celeriac
• 1.2 kg beef shoulder
• salt
• pepper (from the mill)
• vegetable oil (for frying)
• 250 ml meat broth
• 1 tbsp tomato paste
• 250 ml red wine
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• 1 star anise
• 0.5 tsp coriander seeds
• 0.5 tsp fennel seeds
• sea salt

Instructions

1. 1. Preheat the oven to 160 degrees Celsius.
2. 2. Peel the onions, carrots, and celery.
3. 3. Cut the vegetables into cubes of about one centimeter.
4. 4. Season the meat generously with salt and pepper.
5. 5. Heat two tablespoons of oil in a large frying pan.
6. 6. Sear the meat on all sides until browned.
7. 7. Remove the meat from the pan and place it on a plate.
8. 8. Deglaze the pan with the meat broth.
9. 9. Scrape up the browned bits from the bottom of the pan with a wooden spoon.
10. 10. Set the broth aside.
11. 11. Heat two tablespoons of oil in a large casserole dish.
12. 12. Fry the chopped vegetables for five to ten minutes until golden brown.
13. 13. Stir the tomato paste into the vegetables.
14. 14. Fry the tomato paste briefly until it darkens.
15. 15. Deglaze the vegetables with the prepared meat broth.
16. 16. Return the seared meat to the casserole dish.
17. 17. Pour in red wine until the meat is covered by about one third.
18. 18. Place the casserole dish in the oven on the middle rack.
19. 19. Braise the meat uncovered for about two and a half hours.
20. 20. Turn the meat once every thirty minutes.
21. 21. Add more broth if necessary as the liquid evaporates.
22. 22. After two hours, add the bay leaf, juniper berries, and peppercorns to the sauce.
23. 23. Break open the star anise.
24. 24. Place the star anise seeds along with coriander and fennel seeds into a mortar.
25. 25. Crush the spices coarsely, but not too finely.
26. 26. Heat a dry frying pan.
27. 27. Lightly toast the spice mixture in the pan.
28. 28. Remove the pan from the heat as soon as the spices are fragrant.
29. 29. Remove the casserole dish from the oven after the cooking time.
30. 30. Carefully lift the meat out of the sauce.
31. 31. Wrap the meat in aluminum foil and let it rest.
32. 32. Strain the sauce through a fine sieve into a small saucepan.
33. 33. Simmer the sauce briefly to thicken it, if desired.
34. 34. Season the sauce with salt and pepper to taste.
35. 35. Unwrap the meat from the foil.
36. 36. Pour the released meat juices into the sauce.
37. 37. Slice the meat.
38. 38. Arrange the meat slices on plates.
39. 39. Pour the warm sauce over the meat.
40. 40. Garnish the dish with the toasted spices and some sea salt.
41. 41. Serve the roast hot.

Nutrition per serving

• kcal: 552
• Protein: 62 g · Fett/Fat: 26 g · Carbs: 7 g