Summary

Ingredients

• g 1,500 roast beef
• 3 carrot (s)
• 3 onion (s)
• 3 clove (s) garlic
• 3 spring onion (s)
• 2 tablespoon tomato paste
• 0.25 liter ¼ meat broth
• 0.25 liter ¼ red wine (Burgundy)
• 3 bay leaves
• 3 clove (s)
• 5 juniper berries
• 2 tablespoon sugar cubes, or stevia or sweetener powder
• Clove pepper, black, freshly ground
• Himalayan salt
• Paprika powder, hot pink, or freshly ground chili powder
• Fat, for frying
• 3 tablespoon balsamic vinegar
• 1 tablespoon honey

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Instructions

1. Peel the onions and spring onions and cut into rings.
2. Peel the carrots and cut into large pieces. Peel the garlic cloves.
3. Wash the meat, remove any remaining fat and tendons. Rub the meat thoroughly on all sides with a clove of garlic.
4. Let the frying fat get hot in the roasting pan. Put the meat in the hot fat and sear it on all sides. Then season with pepper, paprika, salt and / or chilli to taste. Remove the meat from the pot and set aside.
5. Place onions, spring onions, garlic cloves and carrots in the roasting pan and fry for about 2-3 minutes. Add the tomato paste, stir and deglaze with red wine. Add the meat stock and put the seared meat back into the roaster. Add the cloves, bay leaves and juniper berries and finally the sugar.
6. Put the roaster in the oven and simmer at 160 ° for about 2 hours, 20 minutes. The cooking time depends on the weight of the meat.
7. Approx. 20 minutes before the end of roasting, take the meat out of the roasting pan and pour off the sauce. Put the meat back in the oven.
8. Pass the sauce so that only the liquid remains. Add balsamic vinegar and honey, season with the spices again and let reduce for about 20 minutes.
9. Remove the roast, cut it and serve with the sauce.
10. Brussels sprouts with potatoes or potato gratin tastes good too.