Summary

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)

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Instructions

1. 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.
2. Strain the sauce and season to taste sweet and sour, pour over the meat.
3. Bread dumplings and red cabbage taste best as a side dish.