Summary

Ingredients

• 900 g roast beef

For the marinade:

• 750 ml red wine, dry
• 2 cloves garlic
• 1 bunch thyme
• 10 bay leaves
• 1 handful juniper berries
• Pepper, black, coarse black

Also:

• 125 g butter
• 5 tablespoon olive oil
• salt and pepper
• 500 ml meat broth
• Flour

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Instructions

1. Cut into the fat layer of the roast beef in a diamond shape, being careful not to damage the meat. Finely chop the garlic, press down the juniper berries, chop the bay leaves. Mix everything with the red wine. Add the coarse pepper and stir everything well. Place the meat in the liquid and let it sit well covered for 12 to 15 hours.
2. Mix the olive oil with salt and pepper. Remove the meat from the liquid, remove the spices, let it rest for 20 minutes and dab off. Now rub the meat with the oil mixture and fry vigorously on both sides in the pan.
3. Cut the butter into slices. Place the meat in a roasting pan or a deep tray, place the butter on top and put it in the oven at 80 ° C for about 3.5 hours. During the cooking process, pour the melted butter over the meat again and again so that it stays juicy.
4. Meanwhile, strain off the pickling liquid and pour it into a saucepan. Add 500 ml of meat stock and let it boil down.
5. After cooking, wrap the meat in aluminum foil and let it rest for 10 minutes. Cut into thin slices to serve. Sweat the melted butter with a little flour and use it to set the red wine sauce.
6. Duchess potatoes and bunches of beans go very well with this.