Red wine roast: stewed in the oven
The nicest thing about roasting is the sauce. And when you put the right thing in it, it makes you feel completely alone. The pot into which the roast comes also plays an important role: it should be made of cast iron, not too big and not too small, and have a lid. So the roast stays juicy and tender. I think that a roast must have a decent size, about two kilograms. That may seem like a lot, but that's the only way it's good. I think, for example, the piece of beef from the prime rib is ideal for a red wine roast: well-grown and with a strip of jelly. Fat and gelatinous will soften the red wine roast during cooking, otherwise it would be dry and hard, and of course we do not want that.
Well, I need except the two kilos of high rib especially two bottles of good red wine of decent quality and nice strong. Then a mirepoix of two carrots, half a celeriac, three onions or shallots - all cut into nice cubes of about one centimeter. In addition, garlic and aromatic herbs: parsley stems, thyme, a bay leaf and some leek bound to a bouquet garni. Serve with six small halved onions as garnish and two to three tablespoons of clarified butter to fry the meat. Voilà.
First, I parry the roast something. For this I cut off excess fat and also the skin, so that it looks appetizing. I string the meat with kitchen yarn - every three inches. So my roast stays in great shape and afterwards makes a top figure to table. I salt with Fleur de Sel and pepper it and fry it in a large pan in properly hot clarified butter on all sides, so it is nice and brown around. I take the roast out of the pot, pour off the excess fat and then add a nut of fresh butter, to the mirepoix of the vegetables and fry this nicely. In the roasting pan, I now give the vegetables with the bouquet garni and put the roast on it.
I drape the onion halves around the roast. Now I pour the red wine: Since go easily a liter and a half away - the roast is quasi covered with red wine, and therefore the pot must not be too large. Put the lid and the red wine roast in the oven for at least three hours at 180 degrees. After two hours, I take off the lid and let the red wine roast to an end. The wine gradually turns into a fine sauce by reducing and, moreover, taking on the taste of the meat. Meanwhile, I take care of my side dish for red wine roast: I like tagliatelle and fried carrots.
The tagliatelle are best homemade. The carrots I shoot separately. I love her sweetie as a contrast to the red wine sauce! I simply brush them and cut them diagonally into thalers one centimeter thick. In a small, cast-iron saucepan, I heat a tablespoon of butter with a tablespoon of olive oil and add the carrots, salt and sugar lightly and add three garlic cloves unpeeled. Cover it and let it stew for 20 minutes on low heat. The carrots are easy to stick on the bottom, which gives a small, bittersweet touch that makes them irresistible.
After three hours, the meat begins to become supple. But it should not be so soft that it decays! I take the red wine roast out of the roasting pan, free it from its shackles and let it rest wrapped in aluminum foil for half an hour. I pass the gravy through the hair sieve and let the Schmorsud boil about half an hour until the consistency is right. I want a syrupy sauce. If it is too strong, add some water, if it is too liquid, reduce it further and stir one or two nuts of cold butter underneath. Is tasted only with salt and pepper. I make the roast slices on a hot plate and nip the meat with the finished sauce. The onions I put around it, pasta and carrots are extra. Bon appétit - enjoy it.
Well prepared: 1. Mirepoix and the Bouquet garni. 2. With kitchen tape, the high rib is finely laced. 3. The roasting pan must not be too large so that the roast stews in the red wine.
