Grandma's pepper roast

Ingredients for 4 servings:

• 1 kg roast beef from the leg
• 100 g breakfast bacon
• 1 tbsp peppercorns, green, from the jar
• ½ tsp sweet paprika powder
• ½ tsp coriander seeds
• 2 cl brandy
• 2 tbsp oil for frying
• ¼ liter dry red wine
• ¼ liter meat broth
• 2 m.-sized carrot(s)
• 2 m.-sized onion(s)
• 1 pinch(s) clove(s), ground
• ½ tsp salt
• 6 bay leaves
• 1 slice(s) wholemeal bread
• 150 g sour cream

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 1 day 2 hours 45 minutes

Make a paste of peppercorns, coriander seeds, paprika, and brandy in a mortar and pestle. Rub it all over the roast and let it rest overnight. Preheat the oven to 180°C. Brown the meat all over in hot oil, then place it in a roasting pan with a lid, preferably cast iron or enamel. Pour in the red wine and stock, add the carrot pieces, quartered onions, cloves, salt, and crumbled whole-grain bread. Cover the meat with the bacon slices and bay leaves and braise in a covered pan for one hour at 180°C. After one hour, turn the roast, add the bacon and bay leaves back on top, and cook for another hour. Then remove the meat, keep warm, and let it rest for a while. Purée the sauce, adding a little more stock if necessary. Stir in the sour cream and season the sauce with salt and pepper.