Traditional Roast Beef
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef
- 250 g bacon
- 1 bunch soup greens
- 5 onion (s)
- 2 cloves garlic)
- 200 ml red wine
- 1 liter beef stock
- 2 tablespoon tomato paste
- 5 juniper berries
- 5 carnation (s)
- 1 pinch (s) sugar
- 1 tablespoon rapeseed oil
- 2 bay leaf
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Clean the soup greens and cut into small pieces. Peel the onions and cut them into small pieces.
- Cut the bacon into small cubes and fry until crispy in a deep serving pan or roasting pan. Remove the bacon and add the rapeseed oil to the pan. Now sear the roast beef on all sides and then remove it.
- Add the soup greens, garlic and onion to the pan and sauté. Add the tomato paste and stir. Deglaze with red wine and reduce the liquid until the wine has boiled off. Now pour in the beef stock, stir in the juniper berries, cloves, bay leaves and a pinch of sugar. Add the roast to the pan and let it simmer at a low temperature for about 3 hours. The meat should be about 50% in the liquid. Occasionally pour sauce over them while they are braising.
- When the braising is finished, remove the roast from the sauce. Pass the sauce through a fine sieve, add the bacon and thicken if necessary. At the end, season with salt and pepper.
- I recommend dumplings and red cabbage as a side dish.
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