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Red Wine Pot Roast with Garlic Bread
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Red Wine Pot Roast with Garlic Bread

4 hPara 6Nutri-Score C€€
de @violetwitchel34 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • beef roast (one large piece, at room temperature)Carne1,5 kg
  • white onion (very finely minced)Frutas y verduras1 pieza
  • celery (finely chopped)Frutas y verduras3 piezas
  • baby potatoes (quartered)Frutas y verduras500 g
  • carrots (cut into bite-sized pieces)Frutas y verduras4 piezas
  • garlic (peeled cloves)Frutas y verduras8 piezas
  • tomato paste (one can)Despensa170 g
  • butter (one stick)Lácteos110 g
  • red wine (half a bottle)Bebidas375 ml
  • beef stock (one quart)Despensa950 ml
  • rosemary (fresh sprigs)Especias3 g
  • thyme (fresh sprigs)Especias3 g
  • oregano (dried or fresh)Especias3 g
  • sea salt (to season the meat)Especias8 g
  • cracked black pepper (freshly cracked)Especias3 g
  • oil (for searing)Despensa30 ml
  • garlic bread (to serve, for dipping)Panadería1 pieza

por ración

Nutrición

598kcal

Carbohidratos
16 g
Proteínas
55 g
Grasas
35 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Sartén
  • Pinzas de cocina

paso a paso

Preparación

  1. Prepare the vegetables

    • Very finely mince the white onion.
    • Chop the celery stalks.
    • Quarter the baby potatoes and cut the carrots into bite-sized pieces.
    Paso 1

  2. Season and sear the meat

    • Season the beef generously with sea salt and cracked black pepper.
    • Heat the oil in a large pot over high heat and sear the meat on both sides until well browned.
    Paso 2

  3. Build the base

    • Add the celery and onion to the pot with the tomato paste and butter.
    • Cook down for a couple of minutes, stirring.
    Paso 3

  4. Add the braising liquid and vegetables

    • Return the meat to the pot.
    • Pour in the red wine and beef stock.
    • Add the carrots, potatoes, garlic, rosemary, thyme and oregano.
    Paso 4

  5. Braise slowly

    • Cover and cook on very low heat until the meat falls apart.
    • Serve with garlic bread for dipping in the sauce.
    Paso 5
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