Summary

Ingredients

• 1.3 kg roast beef from the hip
• 1 bottle red wine, stronger (Pinot Noir or Rioja)
• 7 peppercorns, (coarsely crushed)
• 1 veal bone, (if possible)
• 2 sprigs rosemary
• 1 sprig thyme, (fresh)
• 2 bay leaves, (whole)
• 1 orange (s), (untreated)
• 1 bunch soup greens
• 2 onions)
• 3 tomato (s)
• 3 tablespoon balsamic vinegar
• 2 tablespoon crème fraîche
• 3 cl cognac, (brandy does it too)
• salt
• pepper
• Vegetable fat, (palmin)

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Instructions

1. Prepare a marinade from red wine, herbs, peppercorns and orange peel. Put the meat in it, chill and marinate covered for at least 2-3 days. From time to time to turn.
2. Wash the soup greens, peel and chop if necessary. Peel and quarter the onions. Peel and core the tomatoes.
3. Take the meat out of the marinade, pat dry, rub with salt and pepper. Heat the fat in a large roasting pan and sear the meat on all sides. Deglaze with balsamic vinegar and let it boil down a little. Add the soup greens, onions, tomatoes and possibly the veal bones. Pour the marinade through a sieve into the roasting pan. Bring to the boil, then cover and place the roaster in the oven preheated to 160 ° C. Stew the meat for about 3 hours, turning every now and then and pouring the stewed stock over it.
4. Remove the meat from the stew and let it rest on a plate in the switched off oven. Remove the bone, pour the stock through a sieve into a saucepan. Stir in the créme fraîche and the cognac, boil briefly and season to taste. Now cut open the meat and serve the sauce with the cut meat.
5. Bacon beans or red cabbage and potatoes, dumplings or spaetzle go well with it.
6. This recipe also works great in the Römertopf.