Sour Roast

Ingredients

• 1 kg beef roast (e.g., hip)
• 2 bundles mirepoix 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
• 3 tbsp vegetable oil
• 1 tbsp butter
• Salt
• Pepper
• 100 ml heavy cream
• 100 g crème fraîche
• gingerbread crumbs (for thickening)

Instructions

1. 1.

   Wash, trim, and roughly chop the mirepoix vegetables; place them with the beef in a bowl. Peel and quarter the onion, then 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 covered by liquid. Cover and refrigerate for several hours.

2. 2.

   Remove the beef from the marinate and pat dry. Heat oil and butter in a pot, searing the meat on all sides until browned. Season with salt and pepper, pour over the remaining marinade, and let the beef simmer gently for about 1½ hours. Lift the beef from the sauce, strain the liquid through a sieve, reduce to roughly half, crumble in gingerbread crumbs to thicken, then stir in cream and crème fraîche. Taste and adjust seasoning. Slice the beef, return it to the sauce, and serve.