Summary

Ingredients

• 1 kg roast beef (bow or shoulder)
• salt
• pepper
• 75 g butter
• 2 onions)
• 1 carrot (s)
• 2 bay leaves
• 3 carnation (s)
• 1 teaspoon peppercorns
• 125 ml raspberry vinegar alternatively apple cider vinegar, possibly also wine vinegar)
• 250 ml red wine or water
• 225 g raspberry jam

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Instructions

1. Salt and pepper the meat and slowly fry on all sides in foaming butter. Peel and roughly dice the onions and carrots, add to the meat and fry for another 3 minutes. Add bay leaves, cloves, peppercorns, vinegar, red wine or water and jam, cover and simmer for 1.5 to 2 hours, turning 2 to 3 times.
2. Cut the cooked roast open, strain the sauce and season to taste sweet and sour and pour over the meat.
3. As a side dish, red cabbage and spaetzle or bread dumplings.