Wash the roast beef and pat dry. Remove tendons and fat. Rub with oil and salt. Place on the fat pan of the oven and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Peel the onions. For the crust, finely dice one onion.
Coarsely crush the peppercorns. Wash and chop parsley. Mix prepared ingredients and mustard. Spread on the roast beef after half the frying time. Wrap the roast beef in aluminium foil after frying and let it rest for 10 minutes. For the chutney, finely dice 1 onion. Wash the cranberries. Boil up with 150 ml water, sugar, aniseed and cinnamon sticks. Cover and cook for about 20 minutes. Add stock and port wine, bring to the boil, thicken with sauce thickener if necessary. Season to taste with salt and pepper.
Wash the cranberries. Boil up with 150 ml water, sugar, aniseed and cinnamon sticks. Cover and cook for about 20 minutes. Add stock and port wine, bring to the boil, thicken with sauce thickener if necessary. Season to taste with salt and pepper. Cut the remaining onions into slices, fix with wooden sticks and flour lightly. Peel and wash potatoes, dab dry well and cut into slices. Pre-cook potatoes in hot frying fat for 3 minutes, drain on kitchen paper. Fry the onion and potato slices in portions in hot frying fat for 3-4 minutes until golden brown. Cut the roast beef open, arrange with chutney and deep-fried vegetables. Serve garnished with deep-fried parsley
Cut the remaining onions into slices, fix with wooden sticks and flour lightly. Peel and wash potatoes, dab dry well and cut into slices. Pre-cook potatoes in hot frying fat for 3 minutes, drain on kitchen paper. Fry the onion and potato slices in portions in hot frying fat for 3-4 minutes until golden brown. Cut the roast beef open, arrange with chutney and deep-fried vegetables. Serve garnished with deep-fried parsley
With 6 people: