🍽️ Juicy Beef Roast in Tomato and Olive Gravy

Name: Juicy Beef Roast in Tomato and Olive Gravy
Total time: 30 min
Yield: 4 servings
Ingredients: 1.2 kg beef braising cut (e.g. thick brisket); salt; pepper (from the mill); 100 g carrots; 120 g celeriac; 60 g white onions; 2 thyme sprigs; 1 rosemary sprig; 3 parsley; 2 tbsp vegetable oil; 30 g butter; 2 tbsp tomato paste; 200 ml red wine; 300 ml beef stock (from the jar); 1 tbsp chopped herbs (thyme, rosemary, parsley); 50 g white onions; 50 g dried tomatoes (in oil); 40 g black olives

634 kcal · 30 min · 4 servings

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Ingredients

1.2 kg beef braising cut (e.g. thick brisket)
salt
pepper (from the mill)
100 g carrots
120 g celeriac
60 g white onions
2 thyme sprigs
1 rosemary sprig
3 parsley
2 tbsp vegetable oil
30 g butter
2 tbsp tomato paste
200 ml red wine
300 ml beef stock (from the jar)
1 tbsp chopped herbs (thyme, rosemary, parsley)
50 g white onions
50 g dried tomatoes (in oil)
40 g black olives

Instructions

1. Remove all sinews from the meat.
2. Season the meat generously with salt and pepper.
3. Peel the vegetables or clean them.
4. Cut the vegetables into roughly one-centimeter cubes.
5. Tie the fresh herbs together tightly to form a small bouquet garni.
6. Heat oil and butter in a large casserole dish.
7. Brown the meat on all sides until it forms a crust.
8. Add the vegetables and tomato paste.
9. Roast everything briefly together.
10. Deglaze the pan with wine.
11. Add the herb bouquet to the pot.
12. Cover the casserole.
13. Place it in the preheated oven at 220 degrees Celsius for 30 minutes.
14. Then reduce the temperature to 180 degrees Celsius.
15. Continue braising for another one to one and a half hours.
16. Ladle some beef stock into the dish during this time to keep the meat moist.
17. Later add the meat juices.
18. Remove the roast from the oven.
19. Wrap it in aluminum foil.
20. Let it rest briefly.
21. Strain the sauce through a fine sieve into a separate bowl.
22. Gently press the vegetables to release their flavor into the sauce.
23. Peel the onion.
24. Chop it finely.
25. Sauté it in one teaspoon of oil until soft.
26. Cut the drained tomatoes into pieces.
27. Add them to the pan along with the olives and herbs.
28. Sauté everything briefly.
29. Then pour in the puréed sauce.
30. Let it simmer for a moment.
31. Season the sauce with salt and pepper to taste.
32. Thicken it slightly if needed.
33. Slice the roast into thick pieces.
34. Arrange them on a platter.
35. Pour the sauce over them.
36. Serve the dish alongside tagliatelle pasta.

Nutrition per serving

kcal: 634
Protein: 55 g · Fett/Fat: 36 g · Carbs: 17 g