Beef with Espagnole Sauce
Description
The recipe won't take much time. For this long roasting, beef neck, chuck, outside of the round, or shank are suitable. Choose a good red wine for the marinade. The sauce can be prepared in advance, for example, in the evening. Cool it, cover tightly with plastic wrap, and refrigerate. Then in the morning, put the meat in the oven to roast. This way, your beef will be ready just in time for the festive lunch. Wishing you joy in your kitchen preparations. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients for marinating the meat. Take the meat out of the refrigerator in advance. Wash the vegetables. Peel shallots (2), garlic (1), and carrot (1). Lightly crush half of the spices in a mortar.
- 2
Step 2
Bring the spiced wine to a boil, then cool to room temperature. Pour it over the beef, making sure the wine completely covers the meat. Add coarsely chopped vegetables and salt, then cover with a lid. Place in the refrigerator for 7–8 hours.
- 3
Step 3
Prepare the necessary ingredients for the sauce. Heat the broth. Wash and peel the vegetables. Remove the tough fibers from the celery.
- 4
Step 4
In a deep skillet or saucepan, melt the butter, add the flour, thoroughly mix until smooth, and cook until a nutty aroma appears.
- 5
Step 5
Add the tomato sauce. Gradually pour in the hot meat broth (1 cup), stirring until smooth.
- 6
Step 6
Then add the remaining broth and stir with a whisk.
- 7
Step 7
Chop the onion finely, grate the carrot on a coarse grater, and slice the celery into small pieces. Sauté in heated olive oil until soft. Add the sautéed vegetables, salt, and spices to the sauce, place over low heat, and simmer for 1 hour until one-quarter of the sauce has evaporated. Then pass the sauce with vegetables through a sieve.
- 8
Step 8
Thoroughly dry the meat and tie it with kitchen twine. Strain the marinade from the meat and discard the vegetables. Sear the meat on heated olive oil on all sides until a golden crust forms.
- 9
Step 9
Place the meat in a heatproof dish. Combine the sauce and strained marinade, then pour over the meat, covering about two-thirds of it. Cover with a lid or foil. Place in a preheated oven at 180 °C for 2 hours. Then reduce the temperature to 160 °C and continue baking for another hour. During cooking, periodically baste the meat with the sauce and turn it over a couple of times.
- 10
Step 10
Remove the cooking twine, transfer to a serving dish. Keep in a warm place until serving. To serve, slice into portions and drizzle with sauce.