Braised Beef Roast from Mock Tender

Ingredients

• 1 kg beef mock tender (shoulder rose)
• 300 g root vegetables (leek, celery, onion) (chopped)
• chopped parsley
• 3 bay leaves
• 5 peppercorns
• 1 tsp juniper berries
• 600 ml red wine
• oil (for searing)
• 1.5 L beef broth
• salt (to taste)
• lingonberries, sugar, or berries (for sweetness, to taste)

Steps

1. 1

   Place the 1 kg beef roast in a container for marinating.

2. 2

   Add the chopped root vegetables (leek, celery, and onion), chopped parsley, 3 bay leaves, 5 peppercorns, and 1 tsp of juniper berries to the meat.

3. 3

   Pour approximately 600 ml of red wine over the meat and vegetables. Cover and let marinate (typically 24-48 hours for this style of roast, though not explicitly stated).

4. 4

   Remove the meat from the marinade and pat dry. Heat oil in a heavy pot or Dutch oven (the source mentions a 'Feuerofen').

5. 5

   Sear the meat on all sides in the hot oil until well-browned.

6. 6

   Add the marinade vegetables and liquid along with approximately 1.5 L of beef broth to the pot.

7. 7

   Season with salt to taste.

8. 8

   Cover and braise over low heat until the meat is tender, approximately 2.5 to 3 hours.

9. 9

   Once the meat is cooked, remove it from the pot. Strain or blend the sauce as desired.

10. 10

    Adjust the sauce for sweetness by adding lingonberries, sugar, or fresh berries to taste before serving.

Notes

Mock tender is a leaner cut from the shoulder that requires long, slow braising to become tender. Marinating in wine helps break down the fibers.

Nutrition per serving

• main
• beef
• braised
• German
• dinner
• slow-cooked