Quick beef braised from the bow

Ingredients for 4 servings:

• 1 kg roast beef from the rump or similar
• 2 carrots
• 2 m.-sized onion(s)
• 4 garlic cloves
• 500 ml broth
• 250 ml red wine
• 1 pinch of marjoram
• 1 pinch of thyme
• 1 pinch rosemary
• 2 juniper berries
• 2 allspice berries
• 1 bay leaf
• 2 tbsp clarified butter or a heat-resistant oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

without any frills

Brown the meat on all sides in clarified butter or oil, season with salt and pepper, then remove and keep warm. Sauté the finely chopped carrots, onion, and garlic in the frying fat and deglaze with wine and stock. (If you don’t like much wine, or any wine at all, omit it.) Add the marjoram, thyme, and rosemary, along with the bay leaves, crushed juniper berries, and allspice. Bring to a boil, add the meat again, and simmer covered for 1 hour. Finally, strain the sauce and thicken with a sauce thickener or flour roux. Serve with cauliflower and boiled potatoes.