Roast beef studded with raw egg and cloves

Ingredients for 4 servings:

• 1 ½ kg beef (leg meat)
• 1 sausage (raw meat), or more
• 20 cloves
• Oil, for frying
• Water
• 3 onions, cut into eighths
• 80 g ginger, diced
• Water
• Salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free, egg-free, dairy-free

Lard the beef with raw thyme and cloves, sear it vigorously on all sides in hot oil, cover the casserole dish with about 1 cm of hot water, close the lid, and braise it either in the oven at about 180°C (convection oven) for about 120 minutes. Add the onions and ginger and more water, and braise for another 60 minutes. Or on the stovetop, adding water occasionally, for the same amount of time. Remove the meat and let it rest for about 10 minutes before slicing. In the meantime, strain the sauce; this makes it a bit thicker and saves me the trouble of thickening it. Add as much water as needed for the sauce, bring to a boil, and then season with a pinch of sugar and salt. Or strain the vegetables, add as much water as needed for the sauce, bring to a boil, and then season with a pinch of sugar and salt. My own recipe