Summary

Ingredients

• 1 kg beef, (from the leg)
• 50 g bacon, fat (cut into fine strips)
• 200 g carrot (s), (cut into tiny pieces)
• 200 g celery, (cut into tiny pieces)
• 150 g bread (s) - rind (finely diced)
• 1 onion (s), (cut into rings)
• 200 ml water, (hot)
• pepper
• fat
• Flour
• cinnamon

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Instructions

1. Small pockets are cut into the meat and filled with the bacon.
2. The meat is salted and peppered on both sides and then turned in the flour.
3. Heat the fat in a large casserole and sear the meat on all sides over high heat.
4. Then the hot water is poured in, the onion, carrot, celery and the bread cubes are added.
5. Now let the whole thing stew covered with the least possible heat (the roast should only simmer gently!).
6. The roast is turned every half hour and, if necessary, a little boiling water is poured in.
7. The roast is ready after about 2.5 - 3 hours.
8. The sauce is then refined with a touch (but really only a touch!) Of cinnamon. You can also add salt and pepper to taste.
9. If you want it to be particularly fine, you can rub the sauce through a hair sieve.
10. This is THE roast that has been prepared in my family for generations.
11. And I like to continue this nostalgic tradition (Grandma`s always tasted best).
12. The result is a super delicious, tender roast with a delicately fragrant sauce with which, of course, red cabbage tastes just as good as Brussels sprouts and boiled potatoes can only be topped with homemade dumplings.