Burgundy Roast
Serves 8-10. Prep 30 min, cook 120 min, total 150 min. Serve the Burgundy roast cut into thin slices and drizzled with the sauce.
⏱️ Prep: 30 min🍳 Cook: 120 min
Ingredients
| 2.5 kg | beef, from the shoulder | |
| 1 връзка | green soup herbs/vegetables bunch | |
| 2 heads | onion | |
| 4 tbsp | 60 ml | oil |
| 500 ml | strong Burgundy red wine | |
| — | juniper berries | |
| 7 зърна | cloves | |
| 1 tsp | 5 ml | rosemary |
| — | salt and black pepper | |
| 250 ml | broth | |
| на вкус | allspice | |
| 7 листа | bay leaves | |
| — | red pepper |
Instructions
- Soak the beef in a marinade made from the red wine and all the spices to taste, together with the soup vegetables - parsnip, parsley roots, celery. Cover the dish and leave for 1 night.
- Then drain the beef and rub it well with salt, red and black pepper. Heat the oil in a suitable pan and sear the meat with one head of onion cut into half-moons. Let it sear for a few minutes and transfer to a baking tray. Add the remaining chopped onion and the chopped greens. Put to roast at 175 degrees for about 2 hours.
- Then wrap the meat in foil and put it in the warm switched-off oven. Puree everything left in the tray into a smooth sauce, adding the broth. Season the sauce with ground black pepper and salt.
- Serve the roast cut into thin slices and drizzled with the sauce.