Summary

Ingredients

• 1 kg roast beef from the shoulder
• 1 bottle red wine (Burgundy)
• 100 g ham, raw
• 3 onion (s)
• 1 carrot (s)
• 2 cloves garlic)
• 1 teaspoon thyme, chopped (can also be dried)
• 1 bay leaf
• Lard
• salt and pepper
• 1 bunch parsley, finely chopped
• Flour

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Instructions

1. First you cut the meat into even slices, lightly salt and pepper it on both sides and sprinkle it with thyme. Then you chop the onions very finely.
2. Meat and onions are now fried in the lard together with the diced ham. Dust with flour, add the garlic cloves grated with a little salt, the halved carrot and the bay leaf and roast everything a little. Pour the dish with burgundy and braise the meat in it for about 30 minutes until it is soft. If too much sauce is boiled away, fill up with water.
3. You serve the roast, sprinkled with plenty of parsley, with pasta or boiled potatoes.