Roast beef in the manor style

Ingredients for 4 servings:

• 1 kg beef from the rump
• 40 g bacon, fattier for lardening
• 100 g onion(s)
• 4 grains allspice
• 4 anchovies
• 1 bay leaf
• 2 tsp salt
• 1 tsp white pepper from the mill
• 1 tbsp flour
• 1 tbsp beet syrup
• 3 tbsp butter
• 350 ml broth (instant)
• 4 cl brandy
• 125 g cream

Instructions

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

Briefly wash the meat and pat dry thoroughly. Cut the bacon lengthwise into fine strips, place each strip in a larding needle and pierce the meat lengthwise along the grain. Lard the meat evenly in this way. When sliced, the bacon strips will appear as white dots in the slices of meat. Peel and finely dice the onion. Finely grind the allspice berries, anchovies, and bay leaves in a mortar and pestle, mix with the diced onion, salt, pepper, flour, and syrup, and rub the meat with the paste. Heat the butter in a casserole dish and brown the meat well on all sides for 10 minutes. Then add the stock and brandy, bring the meat juices to a boil, and cover the roast and simmer over low heat for 1 hour 30 minutes, turning occasionally. Remove the meat and let it rest on a preheated plate for 10 minutes. Meanwhile, prepare the sauce: Stir the cream into the gravy and simmer over high heat for 3 minutes, stirring constantly. Serve with potato or bread dumplings, croquettes, and red cabbage or Brussels sprouts.