Brasato al Merlot (braised beef with red wine sauce)
- 300 g Carrots
- 300 g Celeriac
- 300 g shallots
- 3 Garlic cloves
- 3 Tomatoes
- 2 small sprigs of rosemary
- 2-3 stem (s) Thyme
- 1,5 kg Beef from the leg (e.g. hip or from the flower)
- Salt
- pepper
- 3 EL Oil
- 375 ml Red wine (Merlot)
- 1 / 2 l Beef broth (instant)
- 1 EL Tomato paste
- 1-2 cloves
- 1 bay leaf
- 1 1 / 2 l Milk
- grated nutmeg
- 250 g Polenta (corn grits)
150 minutes
light
- 1.
- Carrots and celery clean and wash. Cut the carrots into thick slices, roughly dice the celery. Peel shallots and garlic. Cut the tomatoes crosswise, scald with boiling water and rinse under cold water. Skin the tomatoes and cut into cubes. Wash the rosemary and thyme and set some aside for garnish. Wash the beef, pat dry and rub salt and pepper. Heat the oil in a roasting pan and fry the meat all around. Finally add celery, carrots, shallots and garlic, toast briefly and deglaze with red wine and broth. Add the tomato paste, tomatoes, clove, rosemary, thyme and bay leaf, bring to the boil and cook covered over a medium heat for about 2 hours. Turn the roast in between. For the polenta, bring the milk to the boil with a little salt, pepper and nutmeg. Stir in corn grits and leave to swell on the switched-off hotplate for about 10 minutes. Stir at the same time. Lift the roast out of the stew and season the stock with salt and pepper. Cut the roast into slices and place back in the stock. Garnish with rosemary and thyme. Add extra polenta
1 person approx.:
- 720 kcal
- 3020 kJ
- 66 g protein
- 26 g fat
- 46 g carbohydrates
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