Beef roast (bow) cured

Ingredients for 3 servings:

• 800 g roast beef, brisket, up to 1000 g
• Salt (curing salt, available from the butcher)
• Fat, goose fat/goose fat
• Wine, red, dry
• onion(s)
• Garlic
• 2 juniper berries, ground
• 5 grains of pepper, grind
• 200 g sour cream

Instructions

Working time approx. 40 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 40 minutes

gluten-free / egg-free / own recipe

Rub the beef roast with curing salt approximately 12-36 hours before roasting. Then rinse and dry. Sear vigorously in hot goose fat on all sides. For the pressure cooker: Deglaze with red wine, allow to evaporate, add the diced onion and diced garlic and fry until slightly browned, then deglaze again with red wine to loosen the juices. Pour the liquid into the shallow 2-liter pressure cooker, place the meat and vegetables in the insert, add juniper berries and pepper, place the insert in the pot, close the lid, when the second ring appears, and cook for 20-40 minutes. After the steam has evaporated, let the meat rest on a (hot) plate for 10 minutes before carving. Purée the vegetables in the sauce slightly using an electric hand blender, bring back to the boil, reduce the heat, stir in the sour cream, and serve. For the casserole: Deglaze with red wine, reduce heat to low, add juniper berries and pepper, check occasionally for any remaining liquid, if necessary add more. The exact braising time is difficult to determine; it depends on your own taste and the meat. About 30 minutes before the end of the braising time, add the diced onion and diced garlic and fry. Let the meat rest on a (hot) plate for 10 minutes before carving. Purée the vegetables in the sauce using an electric hand blender, bring back to a boil, reduce the heat, stir in the sour cream, and serve. It was served with potato dumplings and buttered carrots.