Main course
Ingredients for 4 persons
- 1 kg beef, from the leg
- 250 g carrots, peeled, diced
- 250 g celeriac, peeled, diced
- 250 g leek, diced
- 150 g onion, peeled, diced
- 2 – 3 bay leaves
- 2 twigs of rosemary
- 2 TBSP tomato paste
- 20 g flour
- 600 g strong red wine
- 600 g beef jus
- 1 – 2 TBSP sugar beet syrup
- Sea salt and pepper
- 2 pinches of chili flakes
- Potatoes: 1 kg small potatoes
- 20 – 24 sage leaves
- Cast-iron casserole pot
- Oven heated to 200 degrees
- Preheat fan
Preparation
Preparation time 50-60 minutes
Preheat the cast-iron casserole pot for 10 minutes at medium temperature without the lid. Cut the meat into pieces approx. 4 cm in size and salt lightly.
Put the pot on full heat, add 3 tablespoons of oil for frying, let it heat briefly and fry the meat for
4 - 5 minutes. Remove the meat, heat the pot again, add 2 tablespoons of oil and the vegetables and herbs and fry for 5 minutes, stirring occasionally. Fry the tomato paste briefly in the pot, dust with flour, stir well, douse with wine and add the beef jus. Season with salt, pepper and chili flakes, bring to the boil, add the meat with the meat juice, bring to the boil and simmer with the lid on at medium temperature for approx. 1.5 hours until soft, stirring occasionally.
In the meantime, peel the small potatoes and cook for 16 – 18 minutes, drain and leave to cool on a small baking tray. Grease a casserole dish with
a little butter. Cut each potato in half lengthwise and press 1 sage leaf into each piece using the back of a knife. Brush the potatoes with a little oil and place them in the casserole dish and bake them a hot oven for 16 – 20 minutes.
Remove the meat from the sauce, pass the sauce through a sieve into a pot, add the meat, bring to the boil and season to taste.
