Brasato Al Barolo

For those who love strawberries:

Put the roast in narrow container, pour the wine over it, add bay leaf spice, peppercorns and juniper berries.

Remove the carrots from the skin, cut them into coarse pieces. Remove the peel from the onion and garlic, cut them into pieces and add them to the roast with the carrots.

Close the container and put it in the refrigerator for at least 24 hours, turning the roast 2-3 times on the other side.

On the day of preparation, remove the skin from the remaining carrots, carefully clean the celery, cut away the ends of the stalks, and cut both into small pieces. Remove the skin from the onions and cut them roughly.

Remove roast from marinade (keep marinade), dry with kitchen roll, then season with pepper. Heat oil in roasting pan, sear meat heartily on all sides, remove.

Steam the fresh vegetables briefly in the stock, then extinguish with the pickle (and the pickled vegetables). Add the cinnamon stick, oregano and tomato puree, season with salt, then pour in the roast and stew quietly with the lid closed for about 2 hours, turning now and then to the other side.

Before serving, remove the roast and let it stand for a few minutes before carving.

Mash sauce cubes, add to sauce form, bring to a boil, season with pepper and salt.

Carve the roast, put it back into the sauce and warm it through.

Serve with polenta.

Tip: The sauce can be additionally passed through a sieve before serving.

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