For the braised beef, remove the meat from the refrigerator at least 1 hour before browning, rinse and pat dry.
Soak the dried mushrooms, drain after 20 minutes, collect the soaking water and set aside for the sauce.
Prepare the root vegetables. Prepare spices, stock, wine and butter, and frying butter. Preheat the oven to 120 degrees with a large plate.
Prepare a large piece of aluminum foil to wrap the roast. Heat a large roasting pan. Once it has heat, add the roasting butter and brown the meat on all sides. It should brown nicely (allow at least 10 minutes for this).
Transfer the roast to the platter and keep warm in the oven. Dab the roasting butter out of the roaster with a paper towel, reduce the heat a bit, put in the butter and melt it.
Add in the root vegetables and roast vigorously, stirring (should take at least 15 minutes so that all the roasting substances mix as well).
Add the spices and sage and roast briefly. Finally, add the drained porcini mushrooms and deglaze with the Madeira.
Remove the meat from the oven, place on top of the root vegetables, fill the roasting pan with stock and porcini water and bring to a boil.
Reduce heat and simmer, covered, over medium heat for 2 hours. Prepare aluminum foil and preheat oven to 80 degrees.
Wrap the roast in the aluminum foil to set and place in the oven.
Preparation Tip:
Sage and porcini mushrooms are a recurring combination in Italy and incomparable as a flavor carrier.
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