Braised roast
1.00 h
4 raciones
Difficulty:
Media
Ingredients
Thickly cut roast
1 spoonful of tomato extract
1 glass of red wine
2 cups of meat stock
1 carrot
A few sticks of celery (to taste)
1 leek
1 onion
4 garlic cloves
4 spoonfuls of oil
2 leaves of laurel
A few sprigs of thyme
A few small sprigs of rosemary
Black peppercorns
Salt to taste.
METHOD
- Cut the piece of meat, separating into pairs of ribs.
- Peel the onion and cloves of garlic.
- Clean and sluice the leek, carrot and celery. Peel the carrot.
- Chop the onion into large cubes, the carrot into slices and the celery and leek into pieces. Put a griddle on a high heat and roast the vegetables (turning them a couple of time while doing so). Remove them from the griddle and set aside.
- Put the griddle back on the heat and seal the meat, browing it evenly. Season and remove.
- Tip the vegetables into a deep roasting tin and spread them out, adding the herbs, stock and red wine. Add in the tomato extract and mix in.
- Place the pieces of roast into the tin and cover it with tin foil, closing this lid by scrunching the edges.
- Cook in the oven at a moderate temperature for 2 hours. After that, remove the foil and finish the roasting lidless, allowing the sauce to reduce until it has the consistency of a light syrup.
- In these last minutes, turn the ribs occasionally so they absorb the sauce well.
- Take the roasting tin out of the oven and strain the sauce. Serve the pieces of braised roast covered in sauce. Accompany with 'rosti' potatoes.
