- 1.5 kg beef roast
- 150 g carrots diced
- 180 g onion diced
- 75 g celery diced
- 4 cloves of garlic crushed
- 1 tbsp olive oil
- 1 cup red wine
- 2 cups beef stock, unsalted
- 1/2 cup red wine vinegar
- 1/3 cup soy sauce
- 3 bay leaves
- 4 cardamon pods
- 3 star anise
- 4 cloves
- 6 juniper berries
- 1/2 tsp whole black peppercorns
- Bouquet garni
- Salt and pepper for seasoning.
- 2 tsp redcurrant jelly
- 50 g unsalted butter
Preheat oven to 150 C
Season the beef with salt and pepper.
Heat a flameproof & ovenproof deep pan (see notes) over medium/high heat.
Add the olive oil, then the beef and brown on all sides. Remove the beef and set aside.
Reduce the heat to medium/low and add the carrot, onion and celery. Sauté until the onion is soft, add the garlic and sauté for an additional 2 minutes.
Deglaze the pan with the red wine and then add the stock, vinegar and soy sauce.
Place the spices in a small piece of muslin and tie them into a little bag. Add the spice bag, together with the bouquet garni, to the pan.
Return the beef to the pan and cover with a cartouche and then put the lid on.
Place the dish into the oven and cook for 3 hours, or until the meat falls apart, turning halfway through.
Remove the meat from the dish, cover and keep warm while you make the sauce.
Skim any fat from the top of the cooking liquid.
Strain the liquid and discard the vegetables and aromats.
Return the liquid to the pan and bring to the boil. Boil until the liquid has reduced by half.
Add the redcurrant jelly, season to taste and finally whisk in the butter.
Serve the warm beef with the sauce, your favourite potatoes (mash, scalloped, boulangère...) and steamed greens (beans, broccoli...)
Select a deep pan that is just large enough to hold the piece of beef.
You could omit the butter from the sauce if you wish, but it does thicken it slightly and it also "gives it eyes", that is, it makes it nice and glossy. Alternatively you may wish to thicken the sauce with a little cornflour mixed to a thin paste with water.
You can replace the redcurrant jelly with apple jelly or quince jelly, you could even try orange marmalade!
Make sure that you use unsalted stock, as the soy sauce adds the salt element You can adjust the salt once the you have reduced the liquid for the sauce.
This recipe works beautifully with beef cheeks as well.
The recipe for Boulangère Potatoes.
What is a cartouche?
What is a bouquet garni?