Summary

Ingredients

• 800 g roast beef, e.., Lower le
• 1 bunch soup greens (carrots, celery, leek, parsley)
• 1 onion (s)
• salt and pepper
• 1 piece (s) ginger root, the size a fingertip
• 1 sprig rosemary
• Aceto balsamico or other vinegar
• Soy sauce without additives
• Vegetable oil for frying

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Instructions

1. Preheat the oven to just under 80 ° C.
2. Salt the roast with plenty of salt (literally massage in the salt), leave to stand.
3. Clean the vegetables, if possible do not peel them. Cut off the carrot ends, do not peel, cut diagonally into 3 cm wide slices. Remove the outer leaves from the leek, clean, cut into 3 cm slices. Peel off the onion skin, just cut off the roots. Halve the onion and cut into eighths so that the eighths stay together. Peel and clean the celery, cut into 3 cm cubes. Thoroughly clean the ginger, do not peel, cut roughly into 0.4 cm slices. Tear the parsley roughly by hand
4. Put all the vegetables in a bowl, add plenty of salt and mix with your hands so that all the pieces of vegetables come into contact with the salt, leave to stand.
5. Heat oil in a Dutch oven (don`t be afraid of too much oil, the bottom should be covered). That put meat in it (only the meat, not the water that may have settled) and sear it vigorously on all sides, add the rosemary sprig and fry it. When the last side of the meat is seared, add the vegetables (only the vegetables, not the water that should have settled).
6. Now remove the meat and set aside. Continue frying the vegetables and let them burn in. The oil and liquids must have completely evaporated. Pepper and if the vegetables are about to burn, deglaze with vinegar, enough to calm down the contents of the pot, cover the bottom, but the vegetables do not float. Add soy sauce approx. 1 tablespoon, a little more. Leave the vegetables alone, at most swirl the pot a little to see how much liquid is still on the bottom of the pot
7. The vinegar and soy sauce must have completely evaporated: it suddenly becomes much louder in the pot, the bubbles get bigger - then place the meat on the vegetables and fill up with enough water that the meat is completely covered. Bring everything to the boil and put the lid on.
8. Put the pot in the oven and cook there overnight, but at least 6 hours. To be on the safe side, check with a meat thermometer whether the meat is just under 80 ° C in the middle.
9. Remove the meat, wrap it in aluminum foil and let it rest for 15 minutes. Season the vegetables and sauce to taste, add seasoning if desired. If you want the sauce to thicken, use guar gum at most (1/2 g per 1 liter).
10. Cut the meat into slices, serve some of the vegetables next to it, pour the sauce over everything and serve!
11. The advantage of the low-temperature cooking method is that the meat hardly loses its weight, max. 15% and the ingredients taste like themselves (no foreign flavors or aromas).