Summary

Ingredients

• 2.2 kg roast beef
• 160 g bacon, finely diced
• 500 g shallot (s)
• 100 g clarified butter
• 750 ml red wine, (Pinot Noir)
• 750 ml beef broth
• 0.5 tube ½ tomato paste
• 3 cloves garlic
• 0.5 ½ bunch parsley
• 0.5 ½ bunch thyme
• 0.5 ½ bunch marjoram
• 2 bay leaves
• 300 g mushrooms
• 50 g butter
• 200 ml cream
• Sauce thickener
• salt and pepper

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Instructions

1. Peel the onions and finely dice them. Press the garlic cloves through the press. Heat the clarified butter in a large pan, fry the bacon and onion cubes. Remove and set aside.
2. Thoroughly remove fat, tendons and silver skin from the roast. Pat dry and rub all over with salt and pepper. Sear very hot on all sides in the pan until the meat has a dark crust all over. Put in a roaster.
3. Roast the tomato paste in the same pan, deglaze with red wine and reduce a little. Add the beef broth. Tie the herbs in a bouquet with twine, place in the roasting pan with the garlic, diced bacon and onion and the bay leaves. Pour the wine and broth mixture over the roast and simmer the roast for at least 4 hours at 160 ° C (fan oven) (double the amount has already braised for 5 1/2 hours). Turn the meat every now and then. Put a lid on the roasting pan after 2 1/2 hours.
4. Clean the mushrooms and cut them into slices. Heat the butter and fry the mushrooms. Salt and pepper.
5. Take the finished roast out of the roaster and keep it warm. For the sauce, pour the stock into a saucepan. Add the cream and puree the sauce with a blender. If necessary, thicken with a sauce thickener. Add the mushrooms and bring to the boil briefly. Season to taste with salt and pepper. Slice the meat and serve with the sauce.
6. Baked vegetables and boiled potatoes go well with it.