Pot roast beef

Ingredients for 5 servings:

• 1 ½ kg beef (major cut or false fillet)
• 2 tbsp mustard
• salt and pepper
• some oil for frying
• 150 ml balsamic vinegar, dark
• 2 onions
• 1 dash of soy sauce
• Beef broth or water
• 150 ml cream
• possibly cornstarch

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Brush the meat generously with mustard and sear it on all sides in a roasting pan in a little oil. Season well with salt and pepper. Then deglaze with balsamic vinegar and simmer. Add the quartered onions. Deglaze with the soy sauce and simmer. Then deglaze 4-5 times with stock or water, simmering again and again. Pour in enough stock or water to cover half the meat and add the cream. Braise, covered, on the middle rack of an oven preheated to 140°C (top/bottom heat) for at least 2 hours. Alternatively, braise at 100°C (212°F) for 4-5 hours. It’s okay if the meat stays in the oven for an extra half hour. Once the cooking time is over, remove the meat from the pan and let it rest, covered, for about 15 minutes. Meanwhile, reduce the sauce slightly and, if desired, thicken with cornstarch mixed with a little cold water. Season to taste—although additional seasoning is usually unnecessary. Slice the meat across the grain and arrange in the sauce.