Sour Roast Beef with Cream Sauce

Ingredients

• 700 g beef (from the lower back)
• 500 g buttermilk
• 6 tbsp white wine vinegar
• 2 Bay leaves
• 8 crushed juniper berries
• 3 onions
• 2 tbsp clarified butter
• 500 ml vegetable broth (instant)
• 50 g whipping cream
• Salt
• pepper (ground)

Instructions

1. 1.

   Place the beef in a bowl.

2. 2.

   Mix buttermilk, vinegar, bay leaves and juniper berries; pour over the beef, cover, and marinate in the refrigerator for about 24 hours so the meat is fully submerged.

3. 3.

   Peel and dice the onions. Remove the beef from the brine and drain it. Heat clarified butter in a braising pot and sear the beef on all sides until browned. Add the onions and cook together briefly.

4. 4.

   Pour in the broth and 200 ml of the remaining brine; bring to a boil, then cover and simmer over low heat for 1 hour 30 minutes.

5. 5.

   Remove the beef from the sauce and keep warm; discard the bay leaf and juniper berries.

6. 6.

   Puree the sauce, stir in the whipping cream, reheat, and season with salt and pepper.

7. 7.

   Slice the beef and serve it with the sauce on two plates. Pair with salted or roasted potatoes.