Roast beef with bacon beans

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel and quarter 2 onions. Clean the leek, cut into rings and wash. Clean celery, parsley root and carrot, peel and roughly chop. Wash the meat, dab dry.

2. 2

   Heat the oil in a frying pan. Fry the meat thoroughly all around. Add the vegetables and fry for approx. 5 minutes. Add tomato paste and braise briefly. Add bay leaf, cloves, juniper, pepper and 1 teaspoon salt.

3. 3

   Douse with red wine and fill up with 3/4 litre water. Cover and stew at medium heat for about 2 hours. Peel 1 onion and dice finely. 20 minutes before end of cooking time cook beans in boiling salted water for 4-5 minutes.

4. 4

   Pour the beans into a sieve. Wrap about 8 beans each with a slice of bacon to a packet. Melt butter in a pan. Sauté diced onions for about 3 minutes while stirring until translucent, add bean packets and continue to steam for about 4 minutes while turning.

5. 5

   Remove meat and keep warm. Pour sauce stock through a sieve into a small pot. Cut cookies into small cubes and add to the sauce. Simmer for about 5 minutes while stirring. Cut meat into slices and arrange on plates with beans and sauce.

6. 6

   Pour the rest of the sauce into a sauce boat.

Nutrition Facts

KCAL
650 kcal

CARBS
19 g

FATS
41 g

PROTEINS
47 g