Summary

Ingredients

• g 1,500 roast beef, false loin
• 4 tablespoon oil
• 50 g bacon, mixed
• 2 carrot (s)
• 0.5 stick ½ leek, only the white and light green
• 2 onions)
• 1 parsley root (s)
• 0.5 liter ½ red wine, with little tannic acid
• 50 g butter, cold
• 125 ml cream

For the marinade:

• 1 leek
• 2 carrot (s)
• 1 piece (s) celery
• 1 parsley root (s)
• 2 onion (s), unpeeled, halved
• 10 bay leaves
• 20 juniper berries
• 5 carnation (s)
• 1 teaspoon pepper, whole, black
• 0.25 liter ¼ vinegar (wine vinegar)

For the spice mixture: (in the bag)

• 0.5 teaspoon ½ thyme
• 4 carnation (s)
• 1 teaspoon coriander, whole
• 20 juniper berries
• 1 tablespoon pepper, whole, black
• 4 bay leaves
• 0.25 ¼ lemon (s), the zest

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Instructions

1. Parry the meat, coarsely chop the vegetables for the marinade. Put everything with the spices, vinegar and 1.5 liters of water in a freezer bag and seal. Chill for at least two days. Turn over and over again.
2. Remove the meat from the marinade and pat dry. Pour the marinade through a sieve and collect it.
3. Tie the spices for the spice bag in a piece of gauze or a disposable tea bag. Dice the stewed vegetables.
4. Salt and pepper the meat, fry well on all sides in oil, fry the bacon in one piece. Add the diced, fresh stewed vegetables and brown them lightly, deglaze with ¼-3/8 l of the marinade and the red wine, add the spice bag. Place the cold butter slices on the roast.
5. Cover and cook at 110-120 degrees Celsius for three to four hours until the roast is tender.
6. After two and a half hours, pour some cream over the roast.
7. When the meat is done, remove it together with the seasoning bag and keep warm.
8. Puree the sauce with the magic wand, if you want, you can rub it through a sieve again. If the sauce seems too runny, reduce it a little more. Pour in the rest of the cream and season to taste.
9. Note: I fry all the paring, braise them and fish them out again in front of the magic wand. I don`t let anything go to waste.