MEAT DISHES
78
POT-ROASTED BEEF
INGREDIENTS
2 ½ lb. beef shoulder roast
1 tbsp. medium-hot mustard
Salt and black pepper
2 onions
3 carrots
1 whole celery
2 tbsp. clarified butter
1 tsp. tomato purée
1 cup strong red wine
2
½ cups beef stock
3 juniper berries
2 bay leaves
10 white peppercorns
2 tbsp. cornstarch mixed with water
SETTINGS
STEAM CONV, 300°F
1¾ – 2 hours
Baking Pan
22
Spread a thin layer of mustard over the meat and season with salt and pepper.
Peel and finely dice the onions, carrots and celery.
Heat the clarified butter in a roasting dish. Sear the meat over medium heat until
brown on all sides, then remove it from the pan. Put the vegetables into the fat and
sear, turning frequently. Add the tomato purée and sweat it briefly. Gradually pour
in the red wine and reduce slightly. Add the meat and pour the beef stock over all.
Add the juniper berries, bay leaves and peppercorns and bring to the boil.
Place the meat in the baking pan with the vegetables and stock and roast as indicat-
ed. Turn once or twice.
Take the roast out and keep warm. Strain the meat juices into a saucepan through a
fine sieve and reduce by half. Stir in the cornstarch and bring to a boil. Season with
salt and pepper.
Slice the roast beef and serve with the sauce.
Serves 6
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