»CH« ROT Cuvée Hirsch trocken · Aged Reserve – Großes Geweih

Ingredients

• 1200 gBeef shoulder
• 2 piecesOnions
• 2 piecesCarrots
• 150 gCeleriac
• 2 tbspTomato paste
• 500 mlDry red wine
• 800 mlBeef stock
• 30 gDark chocolate (min. 70% cocoa)
• 40 gCold butter
• 2 piecesBay leaves
• 3 tbspVegetable oil
• 4 piecesJuniper berries

Preparation

1. 1Preheat the oven to 160°C (320°F) using top/bottom heat. Trim the meat and season generously with salt and pepper.
2. 2Heat the oil in a heavy-duty roasting pan and sear the beef shoulder thoroughly on all sides until a dark crust forms. Remove the meat from the pan.
3. 3Finely dice the vegetables and roast them in the drippings for about 10 minutes until dark brown. Add the tomato paste and roast briefly.
4. 4Deglaze with a third of the red wine and let it reduce almost completely. Repeat this process twice to build depth.
5. 5Pour in the remaining wine and the stock. Return the meat to the pan and add the bay leaves and juniper berries. Cover the roasting pan and braise in the oven for approximately 110 minutes.
6. 6After the cooking time, remove the meat from the roasting pan, wrap it in aluminum foil, and let it rest.
7. 7Strain the sauce through a fine-mesh sieve into a saucepan and reduce over high heat to about half its volume.
8. 8Reduce the heat. Whisk in the dark chocolate until melted, then stir in the cold butter in small pieces to achieve a glossy finish.
9. 9Slice the meat into portions and serve on warmed plates with the glossy chocolate jus.