beef in red wine and tomato
2x 350g jar Dress Italian Classica Tomato and Basil Sauce
1 x 1kg, 2.2lb boned beef shoulder
1 onion
2 carrots
2 sticks of celery
2 bay leaves
1 tsp juniper berries
90 ml, 6 tbsp, 3fl oz extra virgin olive oil
1 x 750 ml bottle red wine
salt and black pepper
Roughly chop the onion, carrot and celery. Heat the extra virgin olive oil in a large heavy saucepan and sauté the carrot, celery, onion, bay leaf and juniper berries for 5 minutes.
Add the beef and brown on all sides for 10 minutes.
Pour over the red wine, allow to heat through for 2 minutes then add the Dress Italian Classica Tomato and Basil Sauce and simmer on a low heat for at least 2 hours.
To serve, remove the meat, rest for 15 minutes and carve.
Meanwhile, reduce the sauce for 20 minutes on a high heat. Puree the wine reduction with all of the vegetables and herbs. Serve spooned over the beef.
