Beef brisket roast in raspberry sauce

Ingredients for 6 servings:

• 1.6 kg roast beef, from the bow
• some salt
• 1 tsp peppercorns
• 75 g margarine or clarified butter
• 2 medium-sized onions, finely chopped, approx. 80 g
• 1 medium-sized carrot(s), approx. 120 g
• 2 bay leaves
• 3 carnations
• 500 ml red wine
• 125 ml wine vinegar
• 100 g raspberry jam
• 20 g sauce thickener
• some cream or crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Rub the beef with pepper and salt. Heat margarine or clarified butter in a large pot. Add the beef and brown on all sides for 15 minutes. In the meantime, peel and slice the onions, celery, carrots, and parsley root, and brown for 5 minutes. Pour in the red wine and stir in the jam. Braise the meat in a covered pot over medium heat for 90 to 120 minutes, turning occasionally. Remove the roast from the pot. Keep warm on a preheated platter. Pour the cooking juices through a sieve into a pot. Whisk the flour with a little cold water in a cup, stir into the stock, and simmer for 5 minutes. Season the sauce to taste. Refine with a little sour cream or crème fraîche, if desired. Serve the sauce separately with the roast. Boiled potatoes or bread dumplings go well with the meat. I ate it with fried potatoes, broccoli and kohlrabi, which also tasted very good.