Summary

Ingredients

• 1 kg roast beef from the leg
• 100 g breakfast bacon
• 1 tablespoon peppercorns, green, from the glass
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ coriander seeds
• 2 cl brandy
• 2 tablespoon oil for frying
• 0.25 liter ¼ red wine, dry
• 0.25 liter ¼ meat broth
• 2 medium carrot (s)
• 2 medium onion (s)
• 1 pinch (s) clove (s), ground
• 0.5 teaspoon ½ salt
• 6 bay leaves
• 1 slice / n wholemeal bread
• 150 g sour cream

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Instructions

1. Make a paste from peppercorns, coriander seeds, paprika powder and brandy in a mortar. Rub the roast with it and let it rest overnight.
2. Preheat the oven to 180 ° C.
3. Fry the meat all over in hot oil and then place in a roasting pan with a lid, preferably cast iron or enamel. Pour in red wine and broth, quartered carrots, onions, cloves, salt and the crumbled whole wheat bread. Cover the meat with the bacon slices and the bay leaves and stew in a closed pot for one hour at 180 ° C. After an hour, turn the roast, put the bacon and bay leaves back on top and cook for another hour. Then remove the meat, keep it warm and let it rest a little longer.
4. Puree the sauce and add broth if necessary. Stir in the sour cream and season the sauce with salt and pepper.