Devil's roast

Ingredients for 4 servings:

• 1 kg beef, e.g. false loin
• 3 large onions
• 500 ml beef broth
• 250 ml red wine, dry
• 4 cl brandy
• 2 tbsp Worcestershire sauce
• 1 lemon(s), juice
• ½ bottle of ketchup (Born Brätel Ketchup)
• e.g. salt and pepper

Instructions

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

Beef in a wonderfully spicy sauce

Cut the beef into slices about 1 cm wide. Finely dice the onions. Sear the beef, then season with pepper and salt. Deglaze with a little red wine, add the brandy, and let it almost boil away, skimming off any foam that forms. Carefully add the onions. Mix together the remaining red wine, beef broth, Worcestershire sauce, lemon juice, and ketchup and carefully pour it over the meat, taking care not to wash away the onions. Simmer gently with the lid slightly open until the sauce reaches the desired consistency. Then put the lid on and simmer until the meat is tender; this takes 1.5 to 2 hours, depending on the meat. Stir occasionally. This recipe is my mother-in-law’s; we love the wonderfully spicy sauce. I’ve also cooked it with wild boar, and it was also delicious.