Rub the meat with salt and pepper to taste as well as 2 pressed garlic cloves on both sides. Heat butter in a frying pan and fry the meat all around. Fry the onions, chopped tomatoes and the remaining garlic briefly. Deglaze with water. Bring to the boil and add the thyme. Put the lid on and simmer the roast off the stove for about 2.5 hours on the lowest setting. Replace simmered liquid again and again.

Finally, take the roast out of the pan and keep it hot. For the sauce, puree the onions and tomatoes in the roasting liquid. Then tie as usual and season well.

Simmer the strung beans in a little salted water with the onion and savory for approx. 20-30 minutes. Drain in the sieve. Then sprinkle with a little pepper. Heat the butter in a saucepan, add the chopped parsley and toss the beans in it.

Then serve everything. Sliced ​​meat is served with sauce. Add the beans and not forgetting boiled potatoes.

Enjoy your meal.