Juicy Burgundy roast

Name: Juicy Burgundy roast
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1 collar Soup Greens; 2 Onions; 2 Branches of rosemary; 2 kg Roast beef (from the leg); 7-10 Tbsp salt and pepper; 2 TABLESPOONS clarified butter; 1 (750 ml) bouteille de vin rouge sec (par exemple, Pinot Noir); 2 Bay leaves; 4 Juniper berries; 2 TABLESPOONS Cornstarch

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1 collar Soup Greens
2 Onions
2 Branches of rosemary
2 kg Roast beef (from the leg)
7-10 Tbsp salt and pepper
2 TABLESPOONS clarified butter
1 (750 ml) bouteille de vin rouge sec (par exemple, Pinot Noir)
2 Bay leaves
4 Juniper berries
2 TABLESPOONS Cornstarch

Directions

1
Soup greens clean or peel, wash and roughly cut. Onions peel and roughly dice. Wash the rosemary and dab dry. Wash the meat, dab dry and season with salt and pepper. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: see
2
Heat the lard in a roaster or casserole. Brown the meat in it for about 10 minutes. After about 5 minutes, add soup greens, onions and rosemary and fry while turning. Add wine and bring to the boil.
3
Add laurel and juniper. Cover and braise in a hot oven for 2 1/2-3 hours. Turn the roast in between and pour the roast stock over it again and again. The meat will become tender and tender due to the long steaming in the meat stock.
4
Lift out the roast. Pour the sauce stock through a fine sieve into a pot and bring to the boil. Stir the starch and 3 tablespoons of water until smooth and thicken the stock. Season the sauce with salt and pepper. Cut the burgundy roast open and serve with the sauce.
5
Boiled potatoes and Brussels sprouts taste good with it.