Summary

Ingredients

• 1 kg roast beef, your choice
• 1 bunch soup vegetables
• 1 cup tomato paste
• some peppercorns
• 1 bay leaf
• 1 clove garlic
• 4 onion (s)
• 1 cup beef broth
• 0.25 liter ¼ red wine
• salt and pepper
• Clarified butter
• cream

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Instructions

1. Wash the roast beef and season with salt and pepper. Sear the meat with the other spices and vegetables in a suitable roaster in hot clarified butter on all sides, add the tomato paste and deglaze with the broth and red wine.
2. Let it steep overnight.
3. The next day, preheat the oven to 200 degrees.
4. Pour in some more water or stock and stew in the oven for 1-2 hours in the closed roasting pan, depending on the size of the roast. When the meat is tender, take it out and keep warm.
5. Brush the sauce through a hair sieve, bring to the boil again and refine with cream.
6. Homemade spaetzle and salad or vegetables of your choice also taste great.