For the roast:
- 1 piece of center-cut shoulder steak (Number 5)
- 2 white onions, peeled and coarsely chopped
- 3 carrots, well-washed and coarsely chopped with skin on
- 4 stalks of American celery, coarsely chopped
- 1 leek, coarsely chopped
- 1 head of fresh garlic, halved
- 1 bunch of fresh thyme
- 5 bay leaves
- 5 bell peppers
- 1/2 cup of vegetable oil
- 1 flat tablespoon of tomato puree
- 3 tablespoons of silan (date syrup)
- 1 tablespoon of coarsely ground black pepper
- 1 teaspoon of salt
- 1 bottle of dry red wine
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Vegetables and bone marrow as serving additions:
- 6 pieces of fresh artichoke, peeled (only the hearts) and halved, keep in water with lemon juice to prevent browning
- 9 pieces of colorful carrots, halved lengthwise
- Spinach
- 2 heads of fresh garlic, separated into cloves
- 6 pieces of bone marrow, cut to a length of 7 cm
- A sprig of fresh rosemary
- A bunch of fresh sage
- 2 tablespoons of silan (date syrup)
- 1/4 cup of lemon juice
- 1/2 cup of olive oil
- Salt and pepper to taste
Instructions:
For the roast:
- Heat a heavy pot with oil and sear the meat until nicely browned on all sides. Remove the meat and add all the vegetables to the pot, sautéing for about 10 minutes.
- Add the tomato paste and cook for another 3 minutes. At this point, place the meat back on top of the vegetables and pour the bottle of wine into the pot. Cook for 5 minutes to reduce the wine and evaporate the alcohol.
- Add the remaining ingredients to the pot and fill with water until covered. Bring to a boil, reduce the heat, cover and cook on low heat or in an oven at 170°C (340°F) for about 2.5 hours. Cool for about an hour at room temperature.
- Remove the meat and refrigerate for at least 2 hours. Slice into 1 cm thin slices and keep refrigerated until serving. Strain the liquids from the pot and reduce, if necessary, to a thick sauce. To serve, arrange the beef slices in a pot or dish, heat the sauce and pour it over the meat, and cook on low heat for an additional 30 minutes.
For the artichokes and garlic:
- In a wide pot, heat the olive oil, add the artichokes, garlic cloves, sage, a cup of water, and a little lemon juice, salt and pepper. Cook uncovered on high heat until the liquids are reduced and the artichokes are tender but firm. Cool until serving.
For the carrots:
- In a wide pot, heat some olive oil and sear the halved carrots and a sprig of rosemary for about 5 minutes. Season with silan (date syrup), salt and freshly ground black pepper, and cool until serving.
For the spinach:
- Add the spinach to the roast in the last 5 minutes of reheating before serving.
For the bone marrow:
- Place the bones in a roasting pan and pour water up to 1 cm in height. Cover and put in an oven preheated to 180°C (355°F) for 20 minutes. Keep warm until serving and season the marrow with a bit of sea salt.
To serve:
- Reheat the vegetables in the oven for about 5 minutes and serve alongside the roast and bone marrow.