Roast beef pink, tender and simple

Ingredients for 4 servings:

• 1.2 kg roast beef, or more
• 1 liter of wine (sangria or mulled wine)
• 1 tbsp mustard
• 1 tbsp herbs de Provence
• 1 tbsp sugar
• 5 tbsp oil
• 3 tbsp mustard (preferably Rotisseur)
• 1 tbsp herbs de Provence
• 1 tsp salt . Rather less, you can add more salt
• 1 tsp ground pepper
• possibly soup vegetables and 2 onions
• 1 tsp broth, granulated
• 200 ml sweet cream
• possibly water
• salt and pepper
• cognac
• Sugar or Ketjap Manis
• 4 servings of potatoes
• 3 tbsp oil
• salt and garlic
• Herbs of Provence

Instructions

Working time approx. 45 minutes; Rest period approx. 3 days; Total time approx. 3 days 45 minutes

marinated and fried with hot air

Often you can’t get meat that hasn’t been hung properly, but marinating makes it nice and tender. Mix the marinade ingredients in a large freezer bag and add the meat. Squeeze out as much air as possible – I use a straw to suck it out, as that keeps none of it in. Marinate in the fridge for 3 days, sealing the bag tightly beforehand, of course, and preferably putting a second one on top. Turn it over occasionally. After 3 days (even one will work, but it won’t be as marinated), dry the meat, mix together the mustard, herbs, salt, and pepper, and spread it on the meat, almost massaging it in. If you want sauce, chop a bunch of soup vegetables and 2 onions. Preheat the oven (or use the fan-assisted microwave) to 250°C (important, as the meat isn’t seared). Place the vegetables in a baking dish and the meat on a rack on top. Roast for 10 minutes, then turn the oven down to 200°C and forget about it for 1 hour. Then remove the meat and wrap it in aluminum foil, and let it stand for at least 20 minutes. Transfer the vegetables to a pot, add 1 teaspoon of granulated stock, 200 ml of sweet cream, and a little water if desired, and puree everything. Season with salt, pepper, cognac, and a touch of sugar or Katjap Manis. These go wonderfully with herb-wrapped potatoes; they can be placed in the still-hot oven after the meat; they’ll cook themselves. Wash the potatoes, cut them into wedges, and place them in a freezer bag. Mix together 3 tablespoons of oil, a little salt, sliced ​​garlic, and Provençal herbs, and pour into a large casserole dish. Leave in the oven for about 30 minutes. Then check if the potatoes are tender. They taste best when served lukewarm.