For the marinade:, 1 bunch of greens, ready to cook, cut into small pieces, 1 onion, diced, 500 ml dry red wine, 150 ml red wine vinegar, 2 bay leaves, 8 juniper berries, 4 cloves, 1 tsp mustard seeds, 1 tsp marjoram and coriander, Salt, pepper, , 1 kg roast beef, 2 tbsp cooking oil, 1 tbsp balsamic vinegar, 2 tbsp raisins, 1 tbsp sliced almonds, 2 tbsp sugar beet molasses, Sauce thickener
1. Bring the greens and vegetables to the boil with the red wine, vinegar, herbs, spices and 500 ml of water. Season and allow to cool.
2. Wash the meat, leave to marinade covered for four days.
3. Take the beef out of the marinade, pat dry, rub with salt and pepper. Heat the oil in the vitavit royal. Brown the beef on all sides. Add the vegetables (from the marinade) and 500 ml of marinade.
4. Close the vitavit royal in accordance with the instructions, set the main control valve to level II. Place on a high heat. When the first ring becomes visible, reduce the heat supply. The cooking time of 30 minutes begins when the second ring becomes visible.
5. At the end of the cooking time, release the steam according to the instructions, shake once and then open. Take the beef out, sieve off the stock. Add the vinegar, raisins and almonds and leave to simmer for about 5 minutes. Add sugar beet molasses. Thicken the sauce according to taste.
6. Serve the beef in slices with the sauce, sprinkle with almonds. Serve with dumplings if desired.
