Marinated roast beef

Ingredients for 8 servings:

• Roast beef (beef rump of approx. 3 kg)
• 2 liters of red, dry wine
• Salt and pepper, alternatively Fondor No. 1
• Mustard
• Onions, leeks, carrots etc.
• 1 cup water, preferably beef stock

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

juicy, super tender, delicious, simple

Dry the beef rump and remove any visible fat, skin, and tendons. Marinate in 2 liters of dry red wine for about 48 hours. A large garbage bag is ideal for marinating the meat. Wash the meat, dry it, season it with salt, pepper, and/or Fondor 1, then rub it with mustard and fry it briefly in a pan. Place the meat, vegetables, and liquid in a roasting bag and cook on a baking tray in the oven at 160 degrees (fan oven) for about 150 minutes. The meat is cooked when no more juices run out when pierced. Wrap the meat in aluminum foil and let it rest in the oven. In the meantime, pour in beef stock or water to thicken the cooking liquid, season to taste, and serve with rösti and beans wrapped in bacon… delicious!