German cuisine · Meat & Kebab

Beef Roast with Red Wine Sauce

Beef shoulder braised in a Dutch oven with root vegetables, the sauce reduced dark and rich with red wine.

Ingredients · for 6 servings

• 1.5 kg beef shoulder
• 3 carrots
• 1/2 celery root
• 2 onions
• 2 tbsp tomato paste
• 500 ml red wine
• 700 ml strong beef stock
• 3 bay leaves
• 1 tsp allspice berries
• 3 tbsp clarified butter
• 2 tbsp butter
• Salt, pepper

Instructions

1. Take the meat out of the fridge 1 hr. before roasting, pat dry and rub all over generously with salt and pepper; cut carrots, celery root and onions into coarse cubes.
2. Heat the clarified butter until very hot in a heavy Dutch oven and sear the beef shoulder on all sides for a total of 10–12 min. until dark brown, then remove.
3. Roast the root vegetables in the drippings for 8 min. until colored, add the tomato paste and roast for another 2 min. until it sticks slightly to the bottom and smells sweet.
4. Deglaze with a third of the red wine, scraping up all the browned bits, and let the wine reduce almost completely; repeat this twice more, then pour in the beef stock.
5. Return the meat with the bay leaves and allspice, cover and braise in the oven preheated to 160°C for 2.5 hrs., basting with stock every 30 min., until it yields to pressure.
6. Let the roast rest wrapped in foil, strain the sauce through a sieve, reduce by half, whisk in cold butter and serve with the roast sliced 1 cm thick.