Beef Roast Alsatian Style

1. precisely tie beef with spagat.

2. heat clarified butter in a roasting pan. Roast the meat in it until it gets a brown crust.

3. peel onions, cut into cubes, add to the roast form.

4. flambé with juniper brandy, season with salt and pepper, cover with water.

5. cover and stew for 2 hours at low temperature.

6. cook sauerkraut together with juniper berries in a quarter of a liter of water or white wine for 30 minutes.

Peel and rinse the potatoes and add to the roasting pan 20 minutes before the end of the cooking time.

Remove roast and potatoes from roaster, let meat rest for 15 min with lid closed. Pour potatoes into a warmed bowl, boil roast stock a little. Mix cornstarch in 3 tsp. water, thicken the stock with it, then pour it through a strainer.

Arrange the sauerkraut on a heated plate, top with the sliced roast. Pour a part of the gravy over it and pour the rest into a sauce boat. Also offer the potatoes with it.

From the recipe collection of Andreas Kohout

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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