Upper Styrian Wine Must Roast

Lard the beef with the lardons and put it in a large pot together with the vegetables. Add peppercorns, spice seeds and bay leaf and pour a mixture of white wine and apple cider (or apple juice) over it. (The meat should be covered by the liquid.) Cover and marinate in the refrigerator for 3-4 days. Then remove from the marinade, wipe off the adhering vegetables, rub dry with a cloth, salt and sear on all sides in hot fat. Place in a casserole dish with a thick bottom. In the drippings, brown the strained and squeezed vegetables and add to the meat. Add enough strained wine-must mixture to cover the bottom with about 1.5 cm of liquid. Cover and cook over medium heat for 1-2 hours, depending on the quality of the meat. In the meantime, pour wine-must mixture and beef broth repeatedly. Finally, boil well and strain sauce. Boil sauce with rosehip jam. Slice the roast, cover with sauce and garnish with grapes.

Preparation Tip:

RECOMMENDATION: Sterzwurst sausage, potatoes or noodles

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