roast beef

Ingredients for 4 servings:

• 1.2 kg roast beef
• 250 g soup vegetables
• 2 tbsp clarified butter
• 1 tbsp tomato paste
• 125 ml red wine
• 100 g whipped cream
• 1 tbsp balsamic vinegar
• Salt
• pepper
• 600 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat and pat dry. Trim and wash the vegetables and cut into pieces. Heat the lard in a roasting pan. Brown the meat vigorously, seasoning with salt and pepper. Add the vegetables to the meat and fry briefly. Stir in the tomato paste and sauté. Deglaze with wine and 400 ml water. Cover the roast and braise in a preheated oven at 175° C for approx. 90 minutes. After approx. 1 hour, add 200 ml water and continue cooking uncovered. Remove the roast and keep warm. Strain the stock. Add the cream, bring to the boil and reduce slightly. Season to taste with salt, pepper and vinegar. Carve the roast and serve. Serve with parsley potatoes or tagliatelle.