:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/w_ycn64hd5FGqT2pxhZo/ebec085697960f42b4d14cb33d1a0f.png "Braised Burgundy Roast")
Source: HLPhoto for Adobe Stock
Braised Burgundy Roast
A delicious Burgundy roast enriched with plenty of wine. This traditional recipe is perfect for a cosy dinner or special occasions. The roast is tender and juicy, while the wine adds a deep, robust taste.
Ingredients
Roast
- 11⁄2 kg Roast beef
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 2 Tablespoon oil
- 2 chopped Onions
- 2 chopped cloves of garlic
Burgundy wine sauce
- 750 ml wine
- 2 Tablespoon tomato paste
- 2 Bunch fresh thyme
- 2 Leaves Bay leaves
- 1 Teaspoon sugar
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Directions
For the Burgundy roast recipe, first preheat the oven to 175°C. Rub the roast beef with salt and pepper.
Heat the oil in a large roaster and sear the roast on all sides. As soon as the roast is seared on all sides, remove from the roaster and set aside.
Fry the diced onions and minced garlic in the same roaster until they are translucent.
Pour the wine into the roasting pan and bring to a boil. Add tomato paste, thyme, bay leaves and sugar.
Put the roast back in the roaster and cover it with the wine sauce. Put on the lid and let it stew in the preheated oven for 2-3 hours.
Take the Burgundy roast out of the oven and let it rest briefly. Then slice it and serve with the Burgundy wine sauce.
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