Supreme from Beef from Mountain Hay with Vanilla Carrots, Sugar Snap Peas and Rosemary Potatoes

Wash bones / meat if necessary and chop into walnut-sized pieces. Cook in a large roasting pan with oil and roast well (approx. 2 hours). Beef leg slices or larger bones can alternatively be roasted in one piece in the oven.

Roast juniper berries etc. without fat and only then cut the vegetables into walnut-sized pieces and add, roast for a good 30 minutes. Add tomato paste and roast. Deglaze with red wine several times and let simmer again and again. Add water and bring to the boil. Skim off the foam with a ladle and turn the heat down. Now add the spices and simmer gently for a few hours with the lid on until the ingredients have boiled out properly.

If you have to interrupt the process due to time constraints, simply put the stock in a cold place, e.g. outside in winter, keep it closed overnight, and continue cooking the stock the next day. To get a good consistency and to concentrate the taste, let simmer without the lid at the end of the cooking process.

Then add the herbs such as rosemary etc. and let it steep.

If the bones and meat are well cooked, strain the jus through a coarse sieve. Then reduce the sauce by half again, pass it through a fine sieve and pour it into preserving jars while hot. Makes about 1 liter to 1 1/2 liters.

The jus in the mason jar will keep in the refrigerator for about three months (closed), frozen at least six months. Don't be surprised, the sauce will gel in the refrigerator, but will dissolve again if it is warmed up. The dark basic sauce is the perfect sauce base for meat dishes.

First preheat the oven to 85 degrees and heat the washed hay in a roaster, then sear the meat, "bed" it on all sides and in the hay, cook medium with a core thermometer in the oven (core temperature of approx. 55 degrees Note) Duration approx. 20-30 minutes, depending on the size of the meat.

Cut the potatoes in half and place on a tray. (Smear the tray with olive oil beforehand) Spread the sprigs of rosemary in it, chop some rosemary and place on the potatoes. Pour the fennel seeds and salt over it and cook in the oven at 140 degrees top and bottom heat on the middle rack for about 45 minutes.

Peel the carrots, cut the green on the carrots to length. Cut the pods into slices / lozenges and stew / cook with a little butter and a dash of white wine until al dente. Then salt to taste.

Melt the vanilla pulp of the pod with a little butter in a saucepan and cook the carrots in it with a little water.

Season the gravy again in the meantime and refine it with red wine if necessary. Slice the meat, serve with the sauce, vanilla carrots, sugar snap peas and potatoes, if necessary serve with edible violets.