Carrot Spiked Beef

Instructions

1. Peel and clean the garlic cloves and cut each into 3 pieces. Peel and cut the carrot into strips and then into small cubes.
2. With a sharp knife, make slits in the meat and place a piece of garlic, a piece of carrot and 2 peppercorns in each. Make the slits 2-3 centimeters apart and on all sides of the meat.
3. Place a sheet of aluminum foil on the counter. Mix the spices (tarragon, thyme, oregano, red pepper, ground black pepper, salt) and spread on the foil.
4. Brush the meat with a little oil and roll it in the spices so that it is covered on all sides.
5. Heat in a large pan 2-3 tbsp. sunflower oil and sage leaves; put the meat. Cook until golden on all sides. About 4-5 minutes.
6. Transfer the meat to a clay pot or a deep pan with a thick bottom.
7. Add the wine, stock and spread the butter over the meat. Put the lid on and put the clay pot in an oven heated to 220 °C (no fan) for 30 minutes. Then reduce the oven to 180 °C and cook for a further 2 hours and 30 minutes.
8. Remove from the oven, remove the lid and pour the Oyster sauce over the meat. Put the lid back on and let the meat rest for 15 minutes before slicing and serving.

• Servings : 4
• Ready in : 200 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, beef, From dinner-to lunchbox, Meat, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Beef meat, Black pepper seeds, Butter, Carrots, Chicken stock, Dried oregano, Garlic, Ground black pepper, Red pepper, Red wine, Salt, Salvia, Sunflower oil, Tarragon, Thyme