Ingredients
- 1 kg of beef round
- 2 onions
- 2 carrots
- 2 garlic cloves
- 200 g of white wine
- 300 g of meat stock
- 50 g of extra virgin olive oil
- 1 bay leaf
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Season the beef round and brown it in a pan on all sides, then set it aside.
- Put the onions, the carrots and the garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Pour in the white wine and let it evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the stock, the bay leaf and salt and place the beef round inside the mixing bowl.
- Set 50 min/100°C/reverse/spoon speed, turning the meat over halfway through cooking.
- Remove the beef round, let it cool down and blend the sauce 1 min/speed 7.
- Slice the meat thinly once cold so it does not crumble.
- Heat the slices in the sauce 5 min/90°C/reverse/spoon speed and serve.
Tips
- Slicing the meat cold and thin keeps it from falling apart.
- If the sauce is thin, reduce it a few more minutes without the measuring cup.
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