Summary

Ingredients

• g 3,000 roast beef (bread roll, wron fillet, etc.)
• 1 large bottle (s) red wine, dry
• 2 bottles malt beer, each 330 ml
• 15 tablespoon mustard, medium hot
• 2 tablespoon salt and pepper
• Paprika powder, or ready-made spice mix
• 3 tablespoon lard or oil for frying
• 1 bunch soup vegetables
• Sauce thickener, dark

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Instructions

1. Remove any fat and tendons from the roast beef and smear it thickly with the mustard. Let the oil or lard get hot in a large roasting pan and fry the meat on all sides over high heat.
2. Clean the soup greens, wash and cut into small pieces and add to it. Then deglaze with about 1/3 of the red wine.
3. Put the roaster in the preheated oven. Braise at 120-150 degrees air circulation with the lid on for 4 hours, gradually pouring in the malt beer and the rest of the red wine.
4. After the cooking time, take the meat out of the oven and let it cool down in the roaster overnight. The next day lift out the meat and bring the roast stock with the spices to the boil and puree together with the soup greens. Possibly make it creamier with a sauce thickener. Cut the meat into thin slices and let it get hot in the sauce over a low heat on the stove for 1 hour.
5. This goes well with red cabbage and dumplings or spaetzle.
6. Sounds like a lot of work, but it isn`t. Easy to prepare, e.g. fry on Friday, cut meat on Saturday, make sauce, just put it on the stove on Sunday.
7. If freezing is great, the amount of meat is worth it.