Juicy roast beef
Ingredients
for 4 servings:
1.2 kg roast beef
3 – 4 tablespoons olive oil
2 sprigs of rosemary
approx. 800 g mixed vegetables
Mushrooms, carrots,
peppers, cocktail tomatoes
4 shallots, peeled and quartered
4 garlic cloves, roughly crushed
2 chili peppers
4 bay leaves
3 – 4 sprigs of thyme
8 peppercorns
1 tablespoon honey
500 ml dry red wine
salt, freshly ground pepper
Preparation :
First, wash the roast beef well, pat it dry, then season all over with plenty of salt and pepper and set aside.
In the second step, olive oil must be heated in a roasting pan. While the roasting pan is heating, pluck the needles from the rosemary sprigs and chop them roughly.
Then fry in the hot olive oil. Add the roast beef and fry on all sides over a high heat. Wash and clean the vegetables and cut into pieces about 1 cm in size. Then put everything in the roasting pan together with the shallots, garlic, chili peppers, bay leaves and peppercorns.
Layer everything around the roast and season well with salt and pepper. Now spread the honey over the roast beef. Place the remaining rosemary and thyme between the vegetables.
Finally, pour in the red wine and bring everything to the boil briefly. Cover and simmer for about 2-3 hours at a low heat. Before serving, remove the peppercorns, bay leaves and stalks from the thyme and rosemary and season again with salt and pepper if necessary.
Cut the roast beef into thin slices and serve with the vegetables and red wine sauce. Simple boiled potatoes or classic mashed potatoes go well with this dish.
Bon appetit!