Burgundy roast

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly cut. Peel and chop the onion. Wash the roast, dab dry. Salt and pepper. In a large roaster, fry well in 3 tbsp. hot oil, remove.

2. 2

   Brown the vegetables and onion. Put meat on top. Deglaze with wine and 3⁄4 l water. Add stock and spice ingredients, bring to the boil. Cover and cook in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 4 hours.

3. 3

   Cleaning mushrooms, washing them. Possibly halve them. Fry in 6 tablespoons of hot oil until golden brown. Season.

4. 4

   Lift out the roast and cover with aluminium foil. Sieve the braising stock. Add beef stock and demi-glace, bring to the boil. Simmer for about 5 minutes. Stir starch and 100 ml water until smooth. Thicken sauce with it, season to taste.

5. 5

   Cut the roast open and serve with mushrooms and sauce. Goes well with spaetzle (see tip) and leaf salad.