Roast beef braised twice in Chianti

Ingredients

Directions

1. 1

   Clean, peel and wash the carrots, dice them finely. Clean, wash and slice the celery. Peel and chop onions and garlic. Wash the meat and dab dry. Heat 3 tablespoons of oil in a roaster. Brown the meat all around. Season with salt and pepper and remove. Fry the vegetables in the frying fat, season with salt and pepper

2. 2

   Add the tomato paste and sauté briefly while stirring. Put the meat back into the roaster. Deglaze with red wine and 500 ml water. Add bay leaf, cover and stew for about 3 hours. Leave meat in the sauce to cool overnight

3. 3

   Take the meat out of the roaster and let it drain. Cut the roast into slices. Fill the stock with vegetables. Wash and dry the roast. Heat 3 tablespoons of oil in the roaster, dust with flour and sauté while stirring. Gradually stir in stock with vegetables, bring to the boil. Add slices of roast meat, cover and stew for approx. 1-1 1/2 hours.

4. 4

   Wash parsley, dab dry, pluck leaves and chop finely. Mix with lemon peel. Season sauce with salt, pepper and sugar. Arrange roast with the sauce, sprinkle parsley mixture over it

5. 5

   Waiting time approx. 12 hours