Put the roast beef together with peppercorns, bay leaf, cloves and the sprigs of spices in a suitable baking dish and leave it covered with the Merlot in a cool place for 3 to 4 days.
Remove the meat from the marinade, rub dry with kitchen roll, season with salt and pepper and brown on all sides with the hot oil. Fry the carrots, celery, onions, tomatoes, garlic and tomato puree briefly, sprinkle with flour and add the marinade. Stew gently for about one and a half to 120 minutes (cooking test).
Take the roast out of the sauce, stand it for a short time, cut it into slices and arrange it in a suitable dish. Strain the sauce through a fine sieve and spread evenly over the roast. It goes great with a Ticino polenta or a creamy risotto.
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