John Myers
Ingredients for 4 servings:
- 1 kg beef (from the leg)
- 50 g bacon, fat (cut into fine strips)
- 200 g carrot(s) (cut very small)
- 200 g celery (chopped very small)
- 150 g bread crust (finely diced)
- 1 onion(s) (cut into rings)
- 200 ml water (hot)
- pepper
- Fat
- Flour
- Cinnamon
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Small pockets are cut into the meat and filled with bacon. The meat is salted and peppered on both sides and then coated in flour. Heat fat in a spacious casserole dish and brown the meat on all sides over high heat. Then add hot water and the onion, carrot, celery and bread cubes. The whole thing is then left to simmer, covered, over the lowest possible heat (the roast should only be bubbling gently!). The roast is turned every half hour and a little more boiling water is added if necessary. After about 2.5 – 3 hours the roast is ready. The sauce is then refined with a touch (but really just a touch!) of cinnamon. You can also season it to taste with salt and pepper. For an extra fine texture, you can pass the sauce through a fine sieve. This is THE roast that has been prepared in my family for generations. And I’m happy to continue this nostalgic tradition (Grandma’s always tasted the best). The result is a super-delicious, tender roast with a delicately fragrant gravy, with which red cabbage tastes just as good as Brussels sprouts, and boiled potatoes are second only to homemade dumplings.
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