Roast beef Burgundy with potatoes and red cabbage

Preparation:

Clean or peel, wash and roughly chop the soup greens. Peel and roughly dice the onions. Wash the rosemary and pat dry. Wash the meat, pat dry and season with salt and pepper. Preheat oven Stove convection: 175°C

Heat the lard in a roasting pan or casserole. Fry the meat vigorously for about 10 minutes. After about 5 minutes, add the greens, onions and rosemary and fry while turning. Pour in the wine and bring to the boil.

Add the bay leaf and juniper. Cover and braise in the hot oven for 2 1/2–3 hours. Turn the roast over in between and baste with the roast stock again and again. The long braising in the roast stock makes the meat tender and tender.