Beef pot roast
Ingredients
- For the marinade
- 2 carrots
- 1 stalk Leeks
- 2 garlic cloves
- 1 onion
- 1 kilogram Beef
- 1 cloves
- 2 bay leaves
- 1 tsp peppercorns
- 1 tsp Mustard seed
- 1 tsp allspice
- 1 tsp Juniper berries
- 1 sprig rosemary
- ¾ l Red wine
- 100 milliliters Red wine vinegar
- also
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 Tbsp butter
- 100 grams Whipped cream
- 1 Gingerbread sauce (tie)
Preparation steps
Peel carrots, leeks, garlic and onion, trim and coarsely chop. Add prepared vegetables to a bowl and add beef.
Add cloves, bay leaves, peppercorns, mustard seeds, allspice, juniper and rosemary to the bowl. Add wine an vinegar and mix to combine. Cover bowl and place in the refrigerator overnight.
Remove beef from the marinade, pat dry and season with salt and pepper. Heat oil and butter in a saucepan and brown meat on all sides. Add some marinade to the pan and let meat simmer for about 2 hours, adding more marinade as needed.
Remove meat from pot and pour sauce through a sieve into another pot. Boil and reduce sauce by half, then grate or crumble spice cake into pot and let dissolve. Stir in sour cream, season to taste, add meat back into sauce and serve.