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. Soak the meat with the red wine and the spice grains / leaves in a covered bowl overnight.
2. Rub the roast with salt, paprika and pepper. Heat the oil in a large pan / saucepan and sear the meat with 1 onion (cut into small rings). After a few minutes, put everything (including the 2nd onion and the finely chopped soup greens) in a roasting tube (possibly with some of the stain, but only a little) and simmer in the oven at approx. 175 ° C for a good 2 hours. Wrap the roast in aluminum foil and keep it warm in the oven.
3. Put the cooked ingredients and the meat stock in a saucepan with the consommé and rub the vegetables through a sieve until a creamy sauce is formed. Season the sauce with pepper (black, ground) and salt.
4. Cut the roast meat into slices and serve with bread dumplings, red cabbage and green salad.