Ingredients for 6 Servings
- 2 kg beef for roasting (e.g. beef clod)
- salt
- 2 tbsp mustard
- 3 tbsp tomato puree
- oil
- 5 pieces of root vegetables (carrot, parsnip, turnip, etc.)
- 2 spring onions
- 200 ml STROH 80
- garlic
- 500 ml chicken stock
- 10 black peppercorns
- 2 bay leaves
Preparation
- Preheat oven to 200 °C fan.
- Marinate meat with 2 tbsp of STROH, season with salt and mustard.
- Peel the root vegetables, cut into quarters. Cut the onion into thirds.
- Heat oil in a braising pan. Fry the meat until nicely colored on all sides, add tomato puree.
- Add vegetables, garlic and onion and continue frying. Deglaze with remaining STROH, add bay leaves and peppercorn.
- Bring to a boil. Cover with a lid and roast for 2 to 3 hours until the meat is tender.
- Before serving, drain the drippings and season to taste.
- Cut the meat and pepper it.
- Serve with cooked fusilli pasta.
