Oven-baked braised beef

Ingredients for 4 servings:

• 1 kg roast beef, e.g., beef nut
• 3 onions
• 5 carrots
• 2 stalk(s) leeks
• 1 slice(s) of bread
• 2 bay leaves
• 6 juniper berries
• 1 piece(s) ginger
• ½ bunch flat-leaf parsley
• 2 tbsp apple cider vinegar
• 2 tbsp orange marmalade
• 2 tbsp ajvar
• 4 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tbsp thyme, dried
• 1 tsp caraway seeds, ground
• salt and pepper
• some turmeric
• 1 ½ liters vegetable broth
• ½ liter red wine
• Clarified butter, for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

juicy, tender Sunday roast

Pat the roast beef dry and season both sides with a spice mixture of salt, pepper, dried thyme, caraway, and turmeric, then rub the seasoning into the meat thoroughly. Brush 1 tablespoon of soy sauce onto each side of the meat and rub it in. Preheat the oven to 160°C (top/bottom heat). Peel and dice the onions. Peel the carrots and chop roughly. Trim, wash, and chop the leek into chunks. Cut 1 slice of bread into pieces. Remove the parsley from the stalks. Peel and slice the ginger (approx. 3 cm thick). Heat enough clarified butter in a large roasting pan and sear the seasoned roast beef on both sides until crispy. This will take about 5-6 minutes on each side. Remove the meat and set aside. Add a little clarified butter to the roasting pan and fry the diced onion, leek, carrots, and bread until well browned. Add the spices, tomato paste, ajvar, ginger, vinegar, orange marmalade, bay leaves, and juniper berries and fry briefly. Remove the roasting pan from the heat and place the roast beef on top of the vegetable and spice mix. Top up with vegetable stock and red wine. The quantities given here are approximate guidelines. The roast beef should be about three-quarters covered in the sauce. Now add the parsley, put the lid on the roasting pan, and braise in a preheated oven at 160°C for 2.5 hours. Baste the roast with the sauce every 20-25 minutes. Once the roast is nicely braised and tender, remove the meat and keep warm. Pour the sauce through a sieve into a large pot and strain the vegetables through as much as possible. Bring the sauce back to a boil briefly, adjust seasoning if necessary, and perhaps add a little thickener (mix 1 teaspoon of Mondamin with cold water in a small cup until smooth). Cut the roast into thin slices and serve with the sauce. It goes well with dumplings, Knöpfle, or Spätzle.