Ingredients for x servings
1 ½ kilos beef eye round, trimmed
1cup oil
100 grams coarsely chopped onion
100 grams coarsely chopped celery
100 grams coarsely chopped leeks
100 grams coarsely chopped carrot
½ cup tomato paste
1 gallon beef stock or water
Salt, pepper and paprika to taste
Brown roux
1 piece bayleaf
1 tablespoon peppercorns, crushed
1 tablespoon salt
½ teaspoon thyme
½ cup red wine
50 grams carrots, cut julienne
50 grams celery, cut julienne
Directions
Season the beef with salt, pepper and paprika.
Heat the half of the oil and brown the meat on all sides.
Set aside.
Add the remaining oil and sauté the onions, celery, leeks and carrots.
Add tomato paste, and sauté for 2 minutes and then add the stock or water.
Bring to boil and then lower the heat and simmer.
Thicken slightly with brown roux, just enough to coat a spoon.
Add the bayleaf, peppercorn, salt, thyme and red wine. Simmer for 3 hours or until the beef is tender.
Remove beef. Strain the sauce. Season to taste. Add more brown roux for thickening, if needed.
Simmer for 15 minutes.
Slice the beef into 1/4-inch slices.
Add to simmering sauce.
Blanch carrots and celery.
Serve as siding to the Roast beef.
Heat the half of the oil and brown the meat on all sides.
Set aside.
Add the remaining oil and sauté the onions, celery, leeks and carrots.
Add tomato paste, and sauté for 2 minutes and then add the stock or water.
Bring to boil and then lower the heat and simmer.
Thicken slightly with brown roux, just enough to coat a spoon.
Add the bayleaf, peppercorn, salt, thyme and red wine. Simmer for 3 hours or until the beef is tender.
Remove beef. Strain the sauce. Season to taste. Add more brown roux for thickening, if needed.
Simmer for 15 minutes.
Slice the beef into 1/4-inch slices.
Add to simmering sauce.
Blanch carrots and celery.
Serve as siding to the Roast beef.
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