Braised Beef in Red Wine

For the marinade, dice the carrots, celery and onions, squeeze the garlic cloves. Add peppercorns, thyme, bay leaves and wine. Pour in meat, set aside to cool with lid closed, and marinate for 24 hours, turning occasionally to coat other side. Dry meat, strain marinade. Save vegetables and liquid.

Heat butter and oil in a roasting pan, brown meat all over and remove.

Finely chop bacon and anchovy fillets, sauté with drained vegetables in drippings. Add meat and marinade and bring to a boil.

Place the closed roaster in the cold oven.

E: Bottom. T: 200 °C / 120 to 130 min

Remove meat and keep warm. Mash the sauce, season with salt and freshly ground pepper to taste. Serve sauce with sliced roast.

Our tip: Use bacon with a fine, smoky note!

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