Roast: Ox Meat in Red Wine

Cut the bacon rind into small pieces. Cut the ox meat into about 5 cm cubes, the bacon into 1 cm cubes and put them together with the bacon rind into a large bowl. Rinse the thyme, shake it dry and remove the leaves. Mix the meat with thyme, crushed bay leaves, salt and pepper. Clean and cut the greens. Peel and halve the garlic. Mix vegetables and garlic with meat and pour red wine and cognac. Cover with foil and leave for one night.

Preheat the oven to 160 degrees , convection 140 degrees , gas mark 2. Finely grind the dried mushrooms in a blitz chopper. Remove meat and vegetables from marinade and drain. Rub meat dry and brown in hot clarified butter over medium heat. Sprinkle with flour. Add drained vegetables and sauté briefly.

Add marinade, beef broth and ground mushrooms. Bring everything to a boil once, stirring with a wooden spoon to prevent flour lumps from forming. Close the pot and cook in the heated oven for about three hours. Remove and season the sauce with pepper and perhaps salt.

Our tip: Use bacon with a fine, smoky note!

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