Milk roast from the Fichtelgebirge

Ingredients for 4 servings:

• 800 g beef (tail piece), well-hung
• 400 g soup vegetables, finely chopped
• Clarified butter for frying
• 500 ml milk, possibly more
• 100 ml meat broth, cold
• 4 tbsp clarified butter or lard
• 3 tbsp flour
• 2 tbsp sour milk
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Rub the meat well with salt and pepper. Heat a little clarified butter in a roasting pan and sear the meat on all sides. Remove the meat from the pan and keep warm. Add the vegetables to the pan and brown thoroughly. Push the vegetables to the edge and place the meat in the center. Pour in the milk until the vegetables are covered. Simmer over low heat for a good 2 hours, turning the meat a few times and adding a little more milk if necessary. Remove the meat from the sauce and keep warm. Purée the sauce with a hand blender. Heat the lard and stir in the flour, deglaze with the cold stock, stirring constantly, and bring to a boil. Stir the roux into the sauce and bring the sauce to a boil. Fold in the soured milk and season the sauce with salt and pepper. Slice the meat and serve with the sauce. Serve with bread dumplings or Bohemian dumplings.