Roast beef à la Keenan

Ingredients for 6 servings:

• 1 ½ kg roast beef
• 6 large onions
• 5 garlic cloves
• 6 slices of bacon
• 3 m.-large tomato(s)
• 4 tbsp tomato paste
• 5 bay leaves
• 5 cloves
• 3 allspice berries
• 2 sprigs rosemary
• 1 jar red wine, dry
• 750 ml broth
• Salt
• pepper
• Mustard
• Clarified butter

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours

braised on the stove

Wash the roast the day before, dry it, and rub it well with salt and pepper. Then brush it all over with mustard and leave it covered in the refrigerator overnight to tenderize. On the day of preparation, quarter the onions and tomatoes and roughly chop the garlic. Heat a sufficiently large, non-stick pot on high. Only add the clarified butter shortly before adding the roast so it doesn’t go smoky as quickly. Brown the meat well on all sides, remove it from the pan, and set aside. Now add the onions, garlic, and bacon to the roasting pan and cook for about 3-5 minutes, still on high heat, to develop a roasted aroma. If you’re worried about it burning, add a little more clarified butter, about 1-2 teaspoons. Briefly fry the tomato paste and gradually deglaze everything with 1 glass of red wine and let it reduce. Stir in the tomatoes, cloves, allspice, and bay leaves, place the roast on top, and fill with about 3/4 liter of stock. Add the rosemary and put the lid on. Turn the heat down to at least 1/3 of its highest possible setting, or even lower if necessary. It should still be bubbling, but not too much. The whole thing needs to simmer for at least 3 hours, depending on the meat and its size. If you only have 1 kg of meat, 2-2.5 hours should be plenty. Roughly speaking, 1 hour is needed for every 500 grams. Turn the roast halfway through cooking. I serve it with boiled potatoes or spaetzle, and as vegetables, I use peas and carrots, red cabbage, or kohlrabi.