800g of beef top round, cleaned
1 bottle of red wine
1 cup of olive oil
1 onion, cut into cubes
1 carrot, cut into cubes
3 stalks of celery, cut into cubes
1 liter of hot beef broth
1 bundle of herbs tied with kitchen twine (thyme, rosemary, bay leaf)
10 grams of black pepper
10 cloves
1 cinnamon stick
5 leaves of laurel
1 clove of garlic
Salt to taste
800g of beef top round, cleaned
1 bottle of red wine
1 cup of olive oil
1 onion, cut into cubes
1 carrot, cut into cubes
3 stalks of celery, cut into cubes
1 liter of hot beef broth
1 bundle of herbs tied with kitchen twine (thyme, rosemary, bay leaf)
10 grams of black pepper
10 cloves
1 cinnamon stick
5 leaves of laurel
1 clove of garlic
Salt to taste
Season the beef with thyme, rosemary, bay leaf, cinnamon, garlic, and salt
Marinate in red wine, cover with plastic wrap, and refrigerate for 1 day
Flip the beef over halfway through the marinating time
In a skillet, heat 1/4 cup of olive oil until browned
Add the onion, carrot, celery, and herb bundle, and cook until they're tender. Reserve
Remove the beef from the marinade and reserve the wine
À part, with the remaining oil, sear the beef on all sides until browned
Combine the cooked vegetables with the herbs and red wine
Simmer for 15 minutes
Transfer the beef and sauce to a baking dish
Cover with aluminum foil and bake in the oven for 3 hours
Every half hour, add hot beef broth if needed
Remove the beef from the baking dish and strain the remaining sauce through a fine-mesh sieve
Serve the beef with this sauce.
