🍽️ Tender Beef Pot Roast with Mulled Wine Sauce

Name: Tender Beef Pot Roast with Mulled Wine Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1.4 kg beef shoulder; salt; pepper (from the mill); 2 carrots; 0.25 celery; 1 onion; 2 garlic cloves; 30 g ghee; 1 tbsp tomato paste; 500 ml dry robust red wine; 1 l beef stock; 2 cardamom pods; 3 cloves; 1 cinnamon stick; 1 star anise; 1 vanilla pod (pulp); 3 bay leaves; 2 tbsp flour; 2 tbsp soft butter

915 kcal · 30 min · 4 servings

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Ingredients

1.4 kg beef shoulder
salt
pepper (from the mill)
2 carrots
0.25 celery
1 onion
2 garlic cloves
30 g ghee
1 tbsp tomato paste
500 ml dry robust red wine
1 l beef stock
2 cardamom pods
3 cloves
1 cinnamon stick
1 star anise
1 vanilla pod (pulp)
3 bay leaves
2 tbsp flour
2 tbsp soft butter

Instructions

1. Rinse the meat under running water and then pat it completely dry with kitchen paper.
2. Season the meat generously with salt and freshly ground pepper on all sides.
3. Peel the carrots, celery, onions, and garlic.
4. Cut the peeled vegetables into coarse cubes.
5. Heat the ghee (clarified butter) in a large casserole dish.
6. Sear the meat on all sides until it has a brown crust.
7. Remove the meat from the casserole and set it aside for now.
8. Add the cut vegetables to the casserole.
9. Fry the vegetables for 4 to 5 minutes, turning them occasionally.
10. Stir the tomato paste into the vegetables.
11. Let the tomato paste cook briefly until it darkens and takes on color.
12. Deglaze the pan with half of the red wine.
13. Let the liquid reduce completely.
14. Scrape up the browned bits (fond) from the bottom of the pot while doing so.
15. Pour the remaining red wine and the meat broth (stock) into the casserole.
16. Place the meat back into the casserole.
17. Cover the casserole with a lid.
18. Braise the meat at medium heat for 1.5 to 2 hours.
19. Add the spices.
20. Let the dish simmer for another hour.
21. Remove the cooked meat from the sauce.
22. Keep the meat warm for a short time.
23. Strain the sauce through a fine mesh sieve into a clean pot.
24. Bring the sauce to a boil.
25. Thicken the sauce with roux butter.
26. Explain roux butter: Mix flour and soft butter in a 1:1 ratio to form a paste.
27. Slice the meat.
28. Arrange the meat slices on a platter.
29. Pour some sauce over the meat.
30. Serve the dish with fresh spätzle (egg noodles).

Nutrition per serving

kcal: 915
Protein: 74 g · Fett/Fat: 52 g · Carbs: 20 g