Christmas Roast Beef

The day before: Bring the wine, cinnamon stick, peeled and sliced ​​ginger, juice and grated peel of the orange, peppercorns and bay leaves to the boil, allow to cool. Rinse off the meat, place in a large freezer bag, pour in the wine mix, close the bag, place in a bowl and refrigerate overnight.

Clean and wash the carrots, celery, leek and parsley root. Peel the onions and cut everything into cubes or slices. Remove the meat from the marinade and pat dry.

Preheat the oven to 150 ° C (fan oven 130 ° C). Heat the oil in a roasting pan. Season the meat with salt and pepper and fry it. Add diced vegetables and tomato paste, toast briefly. Deglaze with the marinade in portions and pour in the broth.

Let roast in the oven for 2 - 2 1/2 hours. Remove from the stock, wrap in aluminum foil and let rest for approx. 10 minutes. In the meantime, pour the stock through the sieve into a saucepan and let it simmer a little more. Stir in currant jelly and season with salt and pepper. If you want, you can still bind the sauce with sauce binders or cornstarch.

Cut the roast into slices and serve with the sauce.

There was also spaetzle, ginger carrots and braised beans with jerky meat, both in my KB.