Braised Beef

	Heat a large skillet and add 1 tablespoon of goose fat. Sear the beef until golden brown (3-5 minutes). After that, flip the meat and continue cooking until fully cooked. If necessary, add a little more fat. Transfer the meat to another container.
	In the same skillet, sauté the bacon, shallots, mushrooms, and garlic until lightly golden. Mix in the tomato paste and simmer for a few minutes, stirring. Return the beef to the skillet.
	Pour in the wine and 100 ml of water. Bring to a boil, stirring with a wooden spoon.
	Preheat the oven to 150C. Take a large pot. Create a "cartouche" from foil, as shown in the image. Place the meat in the "cartouche." Cook for 3 hours.
	Now chop the celery into cubes for the puree. Heat olive oil in a large skillet. Sauté the celery for 5 minutes. Season with salt and pepper. Add fresh rosemary, thyme, bay leaves, and cardamom. Pour in 200 ml of water. Cover and simmer over medium heat for 25-30 minutes.
	After 30 minutes, the celery will become soft, and most of the water will have evaporated. Drain any remaining liquid. Remove the herb sprigs and bay leaves. Mash the celery into a puree. Drizzle with olive oil and add pepper to taste. Serve the beef with a generous portion of puree on plates. Enjoy your meal!