Marinated Beef with Sliced Almonds
1 parsley root
1 small leek
2 pounds beef (rump or top round beef)
2 cups red wine vinegar
1 bay leaf
½ teaspoon black peppercorns
1 teaspoon dried thyme
½ bunch soupgreen
Freshly Ground Pepper
4 tablespoons clarified butter
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2/4 cup red wine
1 ½ cups demi-glace
3 tablespoons sliced almonds
Peel the onion and spike it with the cloves. Peel the carrot and the parsley root and cut in half. Trim and wash the leek and cut in half lengthwise. Wash the meat and dab dry.
Add the vinegar, 2 cups of water, the vegetables and the spices to a bowl. Put the meat inside the bowl so it is completely submerged. Cover and refrigerate. Allow the meat to marinate for at least 3 days, turning it occasionally.
Heat the oven to 325°F. Trim, wash and peel the soupgreen and dice. Remove the meat from the marinade and dab dry. Season with salt and pepper. Strain the marinade through a fine colander and reserve.
Melt the clarified butter in a roasting tin and fry the meat on all sides until brown. Add the vegetables and the tomato paste, then sprinkle the vegetables with the flour and fry briefly. Pour 1 cup of the marinade, the red wine and the demi-glace over the meat and vegetables. Cover the meat and allow to cook for 90 minutes on the middle rack of the oven. Turn the meat over once.
Remove the meat from the sauce, cover and keep warm. Strain the sauce through a fine colander and season with salt and pepper.
Cut the meat into slices and place on warm plates. Pour over the sauce and sprinkle with sliced almonds. Serve with red cabbage and homemade spaetzle.