Braised Beef with Red Wine Onions

Remove fat and tendons from the meat and season with salt.

Remove the skin from the shallots and garlic, clean and remove the skin from the carrots and celeriac, clean and rinse the celery. Cut the shallots whole and the remaining vegetables into rough cubes.

Heat olive oil in a roasting pan and sear the beef roast in it until hot all around. Remove the meat from the roaster, add the vegetables and sauté in the remaining fat. Add the paradeis pulp and flour and fry briefly. Put the spices in a spice bag, close it and add the bay leaves and the herb sprigs. Deglaze everything with wine and vinegar and simmer almost completely.

Preheat the oven to 160 °C. Place the meat on top of the vegetables in the roasting pan and add the stock. Bring to the boil and cook the roast in the oven on the middle shelf for one hour.

Turn down the heat to 140 °C and steam the beef roast for another hour. Now reduce heat to 120 °C and steam again for one hour. Remove meat from roasting pan and keep warm. Strain the sauce into a saucepan and cook to desired consistency. Season well with salt and freshly ground pepper.

Red Wine Onions:

While sauce is cooking down, remove skins from onions and cut into wedges. Heat butter in a frying pan and sauté onions until colorless. Season with fleur de sel and pepper. Sprinkle the sugar over them and leic

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