Summary

Ingredients

• 750 g beef, (mayor`s piece cut from the le beef)
• salt
• pepper
• some soup greens, cleaned and chopped up
• 2 sprigs rosemary
• 3 sprigs thyme
• liter ⅛ red wine, dry
• 0.25 liter ¼ beef stock
• Less fat
• a little cornstarch or locust bean gum, mixed with a little water

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Instructions

1. Soak the römertopf for 10 minutes.
2. Season the meat all around, fry it on all sides in the frying fat.
3. Place in the Römertopf, spread the soup greens around it, add the sprigs of rosemary and thyme, pour in the red wine and stock. Close the Römertopf and place in the cold oven at 180 ° top / bottom heat.
4. After 2 hours, take the roast out of the pan and let it rest. Pour the bratsud over a sieve into a saucepan, fill up with water up to the desired amount of sauce and thicken with the binding agent.
5. Slice the meat and heat it in the sauce.