1 kg sirloin of beef
100 g bacon
500 g carrots
500 g celery
500 g parsley
3 bay leaves
1 tsp thyme
10 allspice berries
10 peppercorns
150 ml vinegear
200 ml whipping cream
Clean 1 kg sirloin of beef (or beef shoulder) and remove the skin and sinews. Cut 50 g bacon into strips and lard the meat
with them. Season sparingly with salt and pepper. Than cut or grate 1½ kg root vegetables (equal
quantities of carrots, celery and parsley) into small pieces. Boil about 1½ l water into a pan
and add 3 bay leaves, 1 tsp thyme, 10 allspice berries, 10 peppercorns, salt and about 150 ml vinegar.Let the marinade cool, place the meat in a roasting tray and pour the marinade over it until it is completely covered. Leave to seep overnight in a cool room.
On the next day place it in the oven and roast in the marinade until the meat is tender. Take out the meat, remove the spices and puree the vegetables with the remaining marinade.
Add 200 ml whipping cream and season to taste with sugar and lemon until it is sweet and sour. Carve the meat, pour on the sauce, serve with bread dumplings and garnish with cranberry jam, whipped cream and slice of lemon.