Summary

Ingredients

• 1 kg beef (shoulder)
• salt and pepper
• 1 tablespoon clarified butter
• 2 onion (s), quartered
• 1 large carrot
• 2 teaspoons tomato paste
• 1 piece (s) farmhouse bread (s), the rind it
• Water, hot, to be poured on
• 100 ml cream
• 1 tablespoon crème fraîche
• 3 teaspoons berries, pink
• possibly sauce thickener

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Instructions

1. Preheat the oven to 180-200 degrees.
2. Rub the meat with salt and pepper. Heat the clarified butter in a roaster and sear the meat on all sides. Then briefly brown the onions, the carrot cut into approx. 2 cm pieces and the bread crust. Stir in the tomato paste and deglaze with a little water.
3. Place in the oven for 1 1/2 to 2 hours. Halfway through the cooking time, turn the roast and pour the roast over the meat several times. If necessary, add a little hot water. Just enough so that nothing burns.
4. After cooking, take the roast out of the oven and wrap it in aluminum foil and let it rest.
5. Bring the roast set to the boil (possibly with a little water) on the stove, then strain it through a sieve into a saucepan. Stir the cream and crème fraíche into the sauce and let it get hot. Chop the pink berries in a mortar and add to the sauce. Season with salt and pepper and, if desired, bind with a sauce thickener.
6. Cut open the meat and arrange on a platter. Serve drizzled with a little sauce.
7. Homemade ribbon noodles or spaetzle and butter vegetables go well with it.