Roast beef in red wine à la Jenni

Ingredients for 4 servings:

• 1 kg roast beef for braising, (e.g. brisket)
• 500 ml water
• 100 ml cream
• 1 tsp cranberries
• 150 ml red wine
• ½ onion(s)
• Butter or Palmin for frying
• salt and pepper
• Broth, clear
• Herbs (8-herb mixture)
• Paprika powder, hot
• Spice mix for meat
• Sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the meat, pat dry, and rub liberally with salt, pepper, meat seasoning, and herbs. Sear it on both sides in a high pot in plenty of butter or Palmin, add half an onion (fry briefly), and then deglaze with the water. Reduce the heat to low and simmer for about two hours, turning the meat several times. Remove the meat from the pot, carve it, and set it aside (keep it warm!). Prepare the sauce. Stir in the cream, add the red wine, and season with salt, pepper, and broth. Stir in the cranberries and season again. Then thicken with a sauce thickener to the desired consistency. If you like, you can also sieve the sauce again; otherwise, serve with dumplings and red cabbage (the classic version) and enjoy.