Roast Beef in Mum’s Cream Sauce, Boiled Potatoes and Lamb’s Lettuce

The day before, heat the allspice grains, cloves and bay leaves in 200 ml of water and bring to the boil briefly, then let them cool down and leave to stand overnight with the lid closed.

Salt and pepper the roast beef and then sear it on all sides. Deglaze with the brew and the spices from the day before and simmer for about 2 hours. After two hours add the cream and simmer on a low flame for another hour. Peel the potatoes and cook for about 30 minutes. During this time, wash the lamb's lettuce and remove the roots. For the dressing, mix oil, vinegar, mustard, shallots (finely diced), water and 50 ml cream and add to the portioned salad just before serving.

Remove the roast from the sauce and cut into slices. Pour the sauce through a sieve to remove the spices. Drain the finished potatoes.

Arrange the roast and the potatoes, pour the sauce over them and serve with the salad.