Summary

Ingredients

• 200 g onion (s)
• 250 ml balsamic vinegar, white
• 500 ml beef broth
• 1 stick cinnamon
• 1 anise star
• 2 carnation (s)
• 1 bay leaf
• 2 teaspoons gingerbread spice
• 1 kg roast beef (leg)
• salt and pepper
• 2 tablespoon raisins
• 100 ml whipped cream
• 2 tablespoon sauce thickener, darker
• 2 teaspoons honey, more liquid
• 200 g carrot (s)
• 4 tablespoon oil

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Instructions

1. For the marinade, peel and roughly dice the onions and carrots. Bring the vinegar and the broth to the boil, add the vegetables and all the spices and pour the cooled marinade over the meat so that the marinade covers it. Cover and chill overnight, turning the meat every now and then.
2. Remove the meat from the marinade, pat dry, season with salt and pepper and fry all over in a roasting pan in hot oil.
3. Pour the marinade through a sieve into a bowl, fry the contents of the sieve briefly, then deglaze with 500 ml of marinade. Cover and simmer over a medium heat for 1 1/2 - 2 hours, turning the roast more often.
4. Wrap the roast in aluminum foil and let it rest for 15 minutes. In the meantime, pour the stock through a sieve into a shallow saucepan, add the raisins and cook uncovered for 10 minutes. Add the cream and cook uncovered for another 5 minutes. Stir in the sauce thickener, bring to the boil and season the sauce with salt, pepper and honey.
5. Slice the meat and serve with the sauce. It goes well with red cabbage and dumplings.