Summary

Ingredients

• 2 ½ kg roast beef
• 1 bunch soup greens
• 2 onions)
• 4 tablespoon oil
• 0.5 liter ½ red wine (Burgundy)
• Juniper berry
• 7 clove (s)
• 1 teaspoon rosemary, dried
• salt and pepper
• 250 ml stock (consommé)
• pimento
• 7 bay leaves
• Paprika powder, (hot pink)

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Instructions

1. In a large bowl, combine the red wine with the dried rosemary, cloves, bay leaves, and juniper berry. Place the beef roast in the bowl, cover, and refrigerate overnight (minimum 8 hours).
2. Remove the beef from the marinade, reserving the marinade and spices separately. Pat the beef dry with paper towels. Rub all sides with salt, hot paprika powder, and ground black pepper.
3. Heat the oil in a large, heavy-bottomed pan over medium-high heat. Sear the beef for 3-5 minutes per side until deeply browned on all sides. Remove the beef and set aside.
4. In the same pan, cook 1 onion (cut into thin rings) over medium heat for 2-3 minutes until softened.
5. Transfer the seared beef and sautéed onion to a roasting pan. Add the second onion and finely chopped soup greens. Pour the reserved marinade (with spices) and the consommé stock over the beef. Cover tightly with aluminum foil.
6. Roast in a preheated oven at 175°C (347°F) for 2 hours, until the beef is very tender.
7. Remove the beef from the pan and wrap in aluminum foil. Keep warm in the oven at 65°C (150°F).
8. Strain the vegetables and cooking liquid from the roasting pan into a saucepan. Press the vegetables through a fine sieve or use an immersion blender to create a smooth, creamy sauce. Season with salt and ground black pepper to taste.
9. Slice the beef and serve with bread dumplings, red cabbage, and green salad, with the burgundy sauce on the side or drizzled over.