Summary

Ingredients

• 1.2 kg roast beef
• 250 ml red wine, dry
• 4 tablespoon balsamic vinegar
• 10 black peppercorns
• 1 onion (s)
• 1 clove garlic
• 1 chilli pepper (s), red
• 2 bay leaves
• salt and pepper
• Clarified butter
• 1 bunch soup greens
• 2 onions)
• food starch

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Instructions

1. Wash the roast beef and pat dry. Coarsely grind the peppercorns. Mix the red wine with the vinegar and spices, cut the onion into rings. Put everything with the meat in a freezer bag, squeeze as much air out of the bag and close tightly. Place in the fridge to marinate for at least 12 hours. In between turn the bag so that the marinade is evenly distributed.
2. Take the meat out of the bag and pat dry. Then season with salt and pepper. Roughly dice the soup greens. Pour the red wine marinade through a sieve and collect it. Put the spices from the sieve in a gauze bag and tie it up.
3. Sear the meat vigorously on all sides in hot clarified butter, remove from the roasting pan and roast the soup greens and onions. Pour in the red wine stock, put the meat back in the roaster. Put the lid on and put it in the preheated oven at 80 ° C for 6 hours.
4. When the cooking time is over, take the roaster out of the oven. Wrap the meat in aluminum foil and set aside. Puree the stock and then pass it through a sieve. Put the stock in a saucepan, bring to the boil and thicken with the mixed cornstarch. Season to taste with salt, pepper and a pinch of sugar.
5. Cut the meat into slices and serve with the sauce.