Summary

Ingredients

• 2 onions)
• 75 g tomato (s), dried in oil
• 1 bunch thyme
• 1 sprig rosemary
• 500 ml red wine
• 250 ml red wine vinegar
• 500 ml vegetable stock
• 1 ¼ kg roast beef from the leg
• salt and pepper
• 3 tablespoon oil
• 400 ml beef stock
• 3 tablespoon sauce thickener, darker
• sugar

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Instructions

1. Peel and dice the onions. Cut the drained tomatoes into cubes.
2. Bring the onions, 50 g of the tomatoes, 1/2 bunch of thyme, rosemary, red wine, red wine vinegar, stock and a little pepper to the boil, allow to cool to lukewarm. Put meat with marinade in freezer bags, close tightly and marinate in the refrigerator for 2 days.
3. Pour marinade through a sieve, collect the stock and deposits. Pat the meat dry, season with salt and pepper. Fry all over in hot oil in a roasting pan. Add the filler from the stock and fry briefly, deglaze with 1/8 l of the stock, reduce. Pour in another 1/8 l stock and 200 ml stock.
4. Cover and simmer in a hot oven at 180 ° C top / bottom heat (convection: 160 ° C, gas: level 2 - 3) on the 2nd rail from the bottom for 1 hour and 45 minutes. Turn the roast every now and then and gradually pour in another 200 ml stock.
5. Wrap the meat in foil and let it rest for 10 minutes.
6. In the meantime, pour the sauce through a sieve into a saucepan, bring to the boil with the remaining 25 g dried tomatoes and sauce thickener. Season to taste with salt, pepper and a pinch of sugar, pluck off the remaining thyme and add. Serve sliced meat with the sauce.
7. Tip: The strength of the acidity can be wonderfully regulated by the amount of vinegar and sauce binder. I had served a normal and a sour sauce so that everyone could choose theirs. Vegetables as a side dish are unnecessary if mushrooms or cocktail tomatoes are placed in the roasting pan when roasting.
8. Fresh bread goes well with it.