Pat the roast beef dry and season with a spice mixture of salt, pepper, dried thyme, caraway seeds and turmeric on both sides and rub well into the meat. Pour 1 tablespoon of soy sauce on both sides of the meat and rub in.
Preheat the oven to 160 ° C (top / bottom heat).
Peel and dice the onions. Peel the carrots and cut into large pieces. Clean, wash and cut the leek into large pieces. Cut 1 slice of bread into pieces. Pluck the parsley from the stalks. Peel the ginger (approx. 3 cm thick) and cut into slices.
Heat enough clarified butter in a larger roasting pan and fry the spicy roast beef on both sides until crispy. This takes about 5 - 6 minutes on each side. Now remove the meat and set it aside.
Put some clarified butter in the roaster and fry the onion cubes, leek, carrots and bread well. Add the spices, tomato paste, ajvar, ginger, vinegar, orange jam, bay leaves and juniper berries and fry briefly. Remove the roasting pan from the hob and place the roast beef on the vegetable-spice mixture and fill up with vegetable stock and red wine.
The quantities given here are approximate guide values. The roast beef should be about 3/4 of the way in the sauce.
Now add the parsley, put the lid on the roasting pan and let it simmer in the preheated oven at 160 ° C for 2.5 hours. Pour sauce juice over the roast every 20-25 minutes. When the roast is nicely braised and tender, remove the meat and keep it warm.
Pour the sauce over a sieve into a large saucepan and pass the vegetables through as well as possible. Bring the sauce to the boil again, add seasoning if necessary and add a small binding (stir 1 teaspoon Mondamin in a small cup with cold water until smooth).
Cut the roast into thin slices and serve with the sauce.
Dumplings, knöpfle or spaetzle go very well with this.
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