Grandpa's roast beef in honey and cranberry sauce

Ingredients for 4 servings:

• 1.2 kg roast beef
• 1 tsp coriander, ground
• 1 tbsp clarified butter
• 2 onions, peeled
• 2 garlic cloves, peeled
• 2 carrots
• 1 celeriac
• Salt and pepper from the mill
• 2 sprigs rosemary
• 2 sprigs of thyme
• 2 tbsp tomato paste
• 200 ml red wine
• 400 ml meat broth
• 3 tbsp chestnuts
• 2 bay leaves
• some juniper berries
• Sauce thickener, dark
• 4 tbsp cranberry compote
• 1 tbsp vinegar (fruit vinegar)
• n. B. Herbs for garnishing
• some peppercorns

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the roast beef and pat dry. Season with salt, pepper, and coriander. Heat clarified butter in a roasting pan. Brown the roast beef on all sides. Peel and dice the onions and garlic. Peel and dice the carrots and celery. Add everything to the meat and fry briefly. Tear the herb sprigs and chop finely. Stir in the tomato paste. Toast briefly. Pour in the red wine and stock. Bring to a boil. Add the honey, bay leaves, juniper berries, and peppercorns. Cover the roast and braise in a preheated oven at 180°C (convection oven: 160°C, gas mark 3) for approximately 70 to 80 minutes. Then remove the roast and keep warm. Strain the stock through a sieve. Heat again and thicken with a sauce thickener. Season to taste with salt and pepper, cranberry compote, and vinegar. Slice the meat. Serve with the sauce. Garnish with herbs, if desired. Serve with Brussels sprouts, green beans, and apple slices filled with cranberry compote.