John Myers
Ingredients for 6 servings:
- Lard (goose fat or goose fat)
- 2 kg roast beef (e.g. tongue piece)
- 2 sausages (pepper biters, smoked + air-dried)
- onion(s)
- Water
- 5 grains of pepper, up to 7, ground
- 1 tsp salt (seasoning salt)
- possibly salt
- 2 tsp potato flour, to thicken the sauce, if necessary.
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
doesn’t always have to be bacon
Cut the pepper bites in half lengthwise twice, i.e. quarter them. Use a sharp kitchen knife to make cross-shaped cuts all around the meat in several places and push the sausage deep into the meat. Heat the goose fat in a casserole dish and sear the meat well on all sides, then reduce the heat, put the lid on and continue simmering, adding a little water now and then. About 60 minutes before it is cooked, add the chopped onions and simmer. Or after sautéing, briefly fry the onions, put the meat in a pressure cooker, add about 1/8 – 1/4 of water to the bottom, put the lid on and cook for about 40 – 50 minutes, the second ring must be visible. When the meat is cooked, take it out and let it rest for at least 10 minutes before slicing. Pour water over the braising broth (sauce) as desired, bring to a boil, add ground pepper, season with salt, and salt to taste. If desired, dissolve potato flour in cold water (a coffee cup’s worth) and carefully add it slowly to the boiling sauce. Caution! It thickens quickly; if needed, add as needed. This was served with potato dumplings made from raw potatoes (see my profile) and thinly sliced buttered carrots.
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