INGREDIENTS

• 1.5-2 kg brisket or shoulder of beef
• salt, pepper
• 3 carrots
• 2 sticks of celery
• 1 onion
• 2 garlic cloves
• 4 sprigs of thyme
• 2 sprigs of rosemary
• 2 tbsp neutral vegetable oil
• 2 tbsp tomato puree
• 250 ml red wine
• 400 ml beef stock
• 2 bay leaves
• cornflour to bind, optional

HOW TO MAKE IT

1. Wash the beef, pat it dry and season with salt and pepper.
2. Clean and peel the carrots and cut into pieces. Clean and wash the celery and cut into pieces. Peel and chop the onion and garlic. Wash the sprigs of herbs.
3. Place the insulating ring on the STAUB Precision Induction Multi Cooker. Place a 5.5 qt. STAUB cocotte in it. Preheat the oil in it at the manual temperature setting (370 °F) or in the “Browning” program with the time setting for 10 minutes. Sear the meat on all sides for about 6-8 minutes and remove. Add the vegetables and fry for another 2-4 minutes. Add the tomato puree and fry briefly, then deglaze with red wine and pour in the beef stock. Put the meat back in, add the sprigs of herbs and bay leaves.
4. Cover and cook the meat in the “Slow Cook High” program for about 4-5 hours or in the “Slow Cook Low” program for about 8-10 hours.
5. The pot roast is cooked when the meat is tender and slides easily from a fork.
6. Remove the pot roast from the cocotte dish and cut into slices. Strain the sauce as desired and boil down or thicken in the cocotte dish to the desired consistency. Season with salt and pepper to taste.

Tip

When roasting and braising in the cocotte, the special aroma rain effect ensures particularly tender and juicy dishes: the lid allows the condensation to drip evenly onto the food, intensifying aromas and flavor nuances.

Info

The STAUB Precision Induction Multi Cooker is ideal for stress-free cooking. All you need is a pot and a hotplate, and the automatic program does the cooking.