Serves: 6-8

INGREDIENTS:

Marinade

• Water — 2 cups
• Lemon juice – 1/2 cup
• Red wine — 1 cup
• Peppercorns — 1 tbsp.
• Juniper berries — 8
• Whole cloves — 4
• Bay leaves — 2

Roast

• Beef rump or round — 3 to 4 pounds
• Salt and pepper — to season
• Coconut oil — 3 tbsp.
• Onion, thinly sliced — 1
• Carrot, cut into thin rounds — 2
• Celery, thinly chopped — 1 stalk

INSTRUCTIONS:

Marinade

1. Place the water, red wine, peppercorns, juniper berries, whole cloves, and bay leaves into a pot.
2. Bring the marinade ingredients to a boil and let it boil for 5 minutes.
3. Remove the pot from heat and allow the marinade to cool to room temperature.
4. Stir in the lemon juice.

Marinating and Roasting the Beef

1. Place the beef in a large glass dish and pour the marinade over it, ensuring that the beef is fully covered.
2. Refrigerate the roast and its marinade for at least a few hours, turning the beef once or twice daily for even marination.
3. Remove the roast from the marinade and season it with salt and pepper.
4. In a large pot or Dutch oven, heat coconut oil over medium-high heat and brown the roast on all sides. Set the roast aside.
5. Add the chopped celery, thinly sliced onion, and carrot rounds to the pot. Sauté until the onion becomes translucent.
6. Return the browned roast to the pot with the sautéed vegetables.
7. Pour in the marinade and bring it to a boil. Then, reduce the heat to medium-low, cover the pot, and simmer until the roast becomes fork-tender.

Finishing the Sauce

1. Remove the cooked roast from the pot and set it aside.
2. Strain the liquid from the pot to remove solids and return the sauce to the pot.
3. Bring the sauce to a simmer and season with additional salt and pepper to taste. Simmer for a few more minutes.

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

VARIATIONS:

• Meats: This recipe can be adapted for pork, lamb, or venison. Simply adjust the cooking times based on the specific meat’s requirements.
• Marinade Variations: Experiment with adding additional spices like nutmeg, ginger, thyme, or coriander to the marinade for unique flavor profiles.
• Spicy Asian Twist:
  • Marinade: Replace the red wine with soy sauce and add grated ginger and minced garlic for an Asian-inspired flavor. You can also add a dash of Sriracha or chili flakes for some heat.
  • Roast: After marinating, sear the beef in a hot pan with sesame oil for added Asian flavor. Serve the roast with a side of stir-fried vegetables like bok choy, snow peas, and bell peppers.
• Mediterranean Delight:
  • Marinade: Replace the red wine with balsamic vinegar and add dried oregano, rosemary, and thyme for a Mediterranean touch. Include some chopped Kalamata olives and sun-dried tomatoes for extra richness.
  • Roast: Serve the roast with a side of roasted or grilled vegetables like eggplant, zucchini, and red bell peppers. Top the meat with crumbled feta cheese and a drizzle of extra virgin olive oil before serving.
• Citrus Infusion:
  • Marinade: Add the juice and zest of an orange and a lime to the marinade for a citrusy burst of flavor. Include a few crushed coriander seeds and cumin for extra depth.
  • Roast: Serve the roast with a fresh fruit salsa made from diced mango, pineapple, red onion, and cilantro. The fruity salsa complements the citrus-infused meat perfectly.