John Myers
Ingredients for 4 servings:
- 1 kg roast beef
- 6 sausages (Wiener)
- ½ tsp pepper
- ½ tsp salt
- 4 tsp mustard
- 2 carrots, peeled
- 1 tbsp oil
- some meat broth
- possibly celery
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Tyrolean roast, traditional family recipe
I’d like to share with you a traditional family recipe that’s a big hit in our family! Using a long, sharp knife or similar utensil, drill six holes (or more, depending on the size) into the piece of meat (it doesn’t have to be roast beef; any other cut of beef will do, and it should be as rectangular as possible). Push the Vienna sausages through these holes, leaving the ends sticking out on both sides. Once the stuffing is complete, season the meat with salt and pepper and brush it generously with mustard. Sear the roast in a roasting pan on all sides until browned. Then add the two carrots (and celery if desired) and cover the pan. Cook the roast in a preheated oven at 200°C for about one and a half hours. While it’s cooking, add a little more meat broth. Next, the carrots are removed and a sauce is made from the drippings. The ends of the sausages are our favorite part of the meal. Tip: I’ve also put the roast in the oven without browning it, leaving the lid off until it had a nice brown color. Only then did I let it finish cooking with the lid closed.
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