Time: 3 hours 30 minutes
Complexity: easily
Servings: 10

This dish is easy to prepare and perfect for a big Sunday family dinner. The beef is braised whole with vegetables, rosemary, and thyme until very tender. Serve with the same vegetables and the sauce from the pan.

Ingredients:

• 1 piece of beef shoulder-neck weighing 1.3 kg.
• 3 tablespoons extra-virgin olive oil
• 3 stalks celery, cut into 5cm pieces.
• 2 carrots, cut into 5cm pieces.
• 2 medium onions, cut into 5cm pieces.
• 1/4 cup flour
• 3 cloves of garlic
• 3 sprigs of fresh thyme
• 2 dried bay leaves
• 1 sprig of fresh rosemary
• 0.5 cups dry red wine
• 6 cups beef broth
• 450 g red potatoes, cut into 5 cm pieces.
• 1/4 cup yellow mustard
• 2 tbsp horseradish, drained
• Finely chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, celery, carrot, red potatoes, mustard, creamy horseradish, red wine, thyme, bay leaf, rosemary

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Season the meat with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. When the oil is hot, add the beef and cook on all sides until well browned, about 5 minutes. Transfer to a plate.
Step 3
• Add the celery, carrots, and onion and cook until browned around the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaf, and rosemary. Stir to coat the flour with the oil and cook until the flour begins to darken, about 2 minutes.
Step 4
• Pour in the wine and bring to a boil. Return the meat to the pan along with the broth and potatoes. Bring to a boil and cover tightly. Place in the oven and cook, covered, until the meat is tender when pierced with a knife, about 2.5 hours. Transfer the meat to a cutting board.
Step 5
• Let the sauce simmer for a few minutes, then skim off any fat from the surface with a spoon. Bring the sauce back to a boil. Stir in the mustard and horseradish and season with salt and pepper if needed. Discard the bay leaves and add parsley, if using.
Step 6
• Slice the meat into 1 cm thick slices across the grain and serve with sauce and vegetables.

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