Roast beef with cider

Ingredients for 8 servings:

• 3 kg roast beef from the leg
• salt and pepper
• 10 carrots, diced
• 6 potatoes, diced
• 6 onions, in half rings
• 60 g bacon, diced
• 600 ml cider
• 1 bay leaf
• 5 tbsp parsley, chopped
• 1 tbsp cornstarch, mixed

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 35 minutes

Wash the meat, pat dry, and season all over with salt and pepper. Fry the bacon in a roasting pan without any fat, remove with a slotted spoon, and set aside. Sear the beef on all sides in the bacon fat, remove and set aside. Add the onion to the fat and fry until golden brown, deglaze with the cider, and return the meat to the pan. Add the bay leaf and parsley, cover the roasting pan, and simmer over medium heat for about 2.5 hours. Then add the carrots, potatoes, and bacon and simmer for about 30 minutes, until the meat and vegetables are tender. Remove these ingredients with a slotted spoon and keep warm under aluminum foil. Remove the bay leaf. Thicken the cooking juices with the cornstarch and season with salt and pepper. Serve the sauce with the meat and vegetables.