John Myers
Ingredients for 4 servings:
- 1 kg beef, loin or leg/shoulder
- 2 onions
- Root system
- 100 g lard or butter
Instructions
Working time approx. 2 hours 15 minutes; Total time approx. 2 hours 15 minutes
Melt lard or butter in a roasting pan and, if using butter, allow to foam. Season the meat with salt and pepper and sear quickly on all sides. Remove the meat from the pan, sear the finely chopped onions and coarsely chopped root vegetables in the hot fat, taking care not to brown them. Return the meat, add a little water, and cover the roasting pan. Roast the loin for about 1 to 1.5 hours at 160°C (320°F), and the leg/shoulder for about 2.5 hours. Remove the lid after two-thirds of the roasting time. Deglaze with water and continue roasting at a slightly higher heat. Strain the sauce, reduce it, and thicken with cold butter or flour, if desired. The roast can also be refined with red wine. If you cover the meat with bacon before roasting and add a finely chopped bell pepper to the sauce, it becomes a “Slovak Beef Roast.” Bohemian dumplings go well with this.
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