Carpaccio from Sauerbraten

Ingredients

• 800 g beef roast (e.g., hip)
• 2 bunches vegetable stock vegetables
• 1 onion
• 1 clove of mace
• 2 Bay leaves
• 1 tsp peppercorns
• 2 tsp Dried thyme
• 0.75 l red wine
• 100 ml red wine vinegar
• 2 tbsp plant oil
• Salt
• ground pepper
• 2 tbsp parsley

Instructions

1. 1.

   Wash, trim and roughly chop the vegetable stock vegetables; place them in a bowl with the beef roast. Peel the onion, quarter it, and add it along with the mace, bay leaves, peppercorns, and thyme to the bowl. Pour in the red wine and vinegar, ensuring everything is well coated with liquid. Cover and refrigerate for several hours.

2. 2.

   Remove the beef from the marinate and pat dry. Heat oil in a pot and sear the beef all around until browned. Season with salt and pepper, pour over the remaining marinade, and let the beef simmer gently for about 1.5 hours. Lift the beef out of the sauce, strain the sauce through a sieve, and reduce it to roughly half its volume. Let the beef cool, then slice thinly using a slicer; arrange on a plate and garnish with the sauce and parsley leaves before serving.