Roast Beef with Bacon
- 1 ⅕ kilograms Roast beef
- 1 teaspoon thyme (dried)
- 2 tablespoons vegetable oil
- 3 onions
- 2 carrots
- 3 tomatoes
- 2 garlic
- ½ teaspoon Juniper berries
- ½ teaspoon peppercorns
- 100 grams Bacon (diced)
- 1 Herb bouquet (thyme, parsley, bay leaf)
- 200 milliliters Red wine
- 250 milliliters Beef broth
- 300 grams Pearl onion (or shallots)
- 1 splash Sherry vinegar
- 2 tablespoons butter
- freshly ground peppers
Rinse beef and pat dry.
Peel and mince garlic. Combine garlic, olive oil and thyme and rub onto beef. Place beef in a bowl and cover with red wine. Covered and marinate for 1 hour, then turn beef and marinate for another hour.
Peel onions and carrots. Dice onion and slice carrots. Rinse tomatoes, remove stalks and cut into wedges.
Sauté bacon in a hot roasting pan and remove.
Remove beef from marinade, pat dry and sear on all sides in hot bacon drippings, then remove from pan.
Add onions and carrots to drippings. Add crushed peppercorns and juniper berries.
Add tomatoes and deglaze with marinade and broth. Add bouquet garni and return beef to pan. Bring to a boil, then cover and simmer over low heat for about 3 hours. Baste beef throughout.
Peel onions. Heat butter in a pan and sauté onions, then deglaze with sherry vinegar. Cover and cook for about 10 minutes.
Remove beef from the roasting pan and wrap in foil, let rest. Pour pan sauce through a sieve and into a saucepan. Boil sauce, if necessary, ann more broth if needed. Add bacon and pearl onions add and season with salt and pepper.
Slice beef and serve with sauce.