Roast in Raspberry Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg roast beef (bow or shoulder)
- salt and pepper
- 75 g butter
- 2 onions)
- 1 carrot (s)
- 2 bay leaves
- 3 carnation (s)
- 1 teaspoon pepper - grains
- liter ⅛ vinegar (wine vinegar)
- 0.25 liter ¼ red wine
- 0.5 ½ jar jam (raspberry, extra)
Print Recipe
Pin Recipe Instructions
- Salt and pepper the meat and fry brown all over in foaming butter. Peel and roughly dice the onion and carrot, add to the meat and fry for another 3 minutes. Add bay leaves, cloves, peppercorns, vinegar, red wine and jam, cover and simmer for 1 1/2 - 2 hours over low heat, turning 2 - 3 times. Slice the cooked roast.
- Strain the sauce and season to taste sweet and sour, pour over the meat.
- Bread dumplings and red cabbage taste best as a side dish.
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