Larded roast beef with rosemary

Ingredients for 4 servings:

• 1 kg roast beef, from the leg
• 50 g bacon, fattier
• some rosemary, fresh
• 20 g porcini mushrooms, dried
• 150 ml water, lukewarm
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 piece(s) of ginger root, approx. 4 cm
• 1 pack of soup vegetables, frozen
• 25 g clarified butter
• 125 ml red wine
• 125 ml beef stock
• n. B. Salt
• n. B. Pepper, from the mill
• 100 g crème fraîche

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

and porcini mushroom sauce

Preparation: Wash the meat and pat dry. Cut the bacon into thin sticks for lard. Marinate the porcini mushrooms in water. Finely chop the onion and garlic. Cut the ginger into four slices. Preheat the oven to 130°C. Preparation: Lard the meat all over with a bacon stick and a rosemary sprig at intervals of about 3-4 cm. Important: Use the larding knife to only cut between the long grains of the meat! Heat clarified butter in a casserole dish or small roasting pan. Briefly sear the meat on all sides. Add the onion, garlic, ginger, and soup vegetables and sauté briefly. Deglaze with red wine and pour in the stock. Bring to a boil briefly. Place the roast in the covered pot (roasting pan) in the preheated oven. Braise for 2 hours. Then add the mushrooms and water and cook for another 1.5 hours. Remove the meat from the pot (roasting pan) and keep warm. Loosen some of the meat juices with a wooden spoon. Remove the ginger slices. Season with salt and pepper if desired. Thicken the sauce with the crème fraîche. Serve with dumplings and apple-red cabbage.