Roast beef in Lemberger sauce

Ingredients for 10 servings:

• 4,000 g roast beef
• 250 g smoked pork belly
• 700 g beef bones
• 400 g celeriac
• 400 g carrot(s)
• 200 g leek
• 1 bell pepper(s), green
• 3 onions
• 4 cloves garlic
• ½ bunch parsley
• 1 sprig(s) rosemary
• 1 sprig(s) lovage
• 2 tsp pepper
• 2 tsp salt
• 1 tsp paprika powder
• ½ tsp cayenne pepper
• 2 bay leaves
• 10 cups of juniper berries
• 2 tbsp tomato paste
• 3 tsp lard
• 3 tsp mustard
• 1 ½ liters dry red wine (Lemberger Spätlese)
• 300 ml water
• 2 carnations
• 50 g butter
• 20 g dark chocolate
• roux, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Wash the vegetables and cut them into larger pieces. Place the lard in a large pot and sear the beef over high heat. Once all the sides have absorbed a nice roasting aroma, remove the meat from the pot. Roast the vegetables in the hot pot along with the tomato paste and the bacon. Then deglaze the vegetables with the wine. Do this in stages so that the wine is constantly reducing. Once all the wine has been poured in, place the meat on top of the vegetables. Add the spices and the remaining ingredients to the pot. Now add the water. Let the roast simmer over low heat for 3 hours. After the cooking time, remove the meat and pass the sauce through a sieve. Thicken the sauce with a dark roux, if desired. Add the butter and chocolate to give the sauce a nice shine. Season the sauce to taste, if desired.