Red wine roast beef with lots of sauce

Ingredients for 4 servings:

• 900 g roast beef
• 750 ml red wine, dry
• 2 cloves garlic
• 1 bunch of thyme
• 10 bay leaves
• 1 handful of juniper berries
• Pepper, black, coarse black
• 125 g butter
• 5 tbsp olive oil
• salt and pepper
• 500 ml meat broth
• Flour

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 16 hours

Score the fat layer of the roast beef in a diamond shape, being careful not to damage the meat. Finely chop the garlic, press in the juniper berries, chop the bay leaves, and chop the thyme. Mix everything with the red wine. Add the cracked pepper and stir well. Place the meat in the liquid and let it marinate, tightly covered, for 12 to 15 hours. Mix the olive oil with salt and pepper. Remove the meat from the liquid, discard the spices, let it rest for 20 minutes, and pat dry. Rub the meat with the oil mixture and sear it vigorously on both sides in a pan. Slice the butter. Place the meat in a roasting pan or deep baking sheet, add the butter, and place it in the oven at 80°C for about 3.5 hours. During cooking, baste the meat with the melted butter frequently to keep it moist. Meanwhile, strain the marinating liquid and place it in a saucepan. Add 500 ml of meat broth and reduce. After cooking, wrap the meat in aluminum foil and let it rest for 10 minutes. Cut into thin slices to serve. Sauté the melted butter with a little flour to thicken the red wine sauce. This goes very well with duchess potatoes and string beans.