Summary

Ingredients

• 1 ½ kg roast beef
• 3 cloves garlic, chopped
• 2 medium onion (s), chopped
• liter ⅛ red wine, dry
• 0.25 liter ¼ broth
• salt and pepper
• mustard
• 2 tablespoons oil

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Instructions

1. Season the roast with salt and pepper, then smear with mustard. Heat the oil in a roasting pan and sear the roast on all sides. Then deglaze with the red wine and reduce. When the wine is almost reduced, add the cloves of garlic and onions and fry with them. When they are lightly brown, add the broth. Place in the oven at 180 degrees top / bottom heat in a closed pot for 2 hours. Check again and again in between and add water if necessary. Finally, season the sauce with salt, pepper and mustard and thicken. Potato dumplings and red cabbage go well with it.