This recipe makes 4 portions.

Note: Before cooking this recipe, the meat should marinate for a week. While that may sound complicated, it is worth the time invested.
 

Ingredients:

• 1kg Cross Rib

• 3/4 litre red cooking wine

• 1 dash regular vinegar

• 2 bay leaves

• 2 cloves

• 4 juniper berries

• 1 carrot

• 1/2 leek

• 1/4 celery root

• 1 onion

• 1 garlic clove

• 100 ml oil

• 50g white flour

• 4 portions mased potatoes

• 4 rosemary branches

• salt and pepper

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Method:

1. Ask your butcher for a nice piece of Cross Rib for roasting

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2. Wash and peel the vegetables and cut everything into 2x2cm cubes

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3.Mix the cooking wine, the vinegar and the spices with the vegetables.

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4.Place the meat into a container with an air-tight lid. Cover the meat with the marinade mix. Be sure the container is closed well, otherwise your fridge will smell like marinade.

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5.After a week, take out the meat from the marinade and let it drain well.

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6. Heat oil in a heavy pan.

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7. Quickly sear the meat on all sides on high heat. Take the meat out of the pan.

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8. Stir the flour into the oil. When mixed well, pour the marinade on top.

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9. Bring the marinade to a boil, don't forget to stir otherwise the flour will burn! Skim off the foam that will build up on top. Place the meat in the sauce.

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10. Cover with a lid and let it gently boil for 1 1/2 - 2 hours. Occasionally, check the sauce. You may need to add a bit of water, so it doesn't burn.

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11. The roast is ready when you stick a long meat fork into the meat, and you can pull the fork out easily.

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12. Take the meat out of the sauce. Skim off any fat on top of the sauce and check seasoning. Strain through a pre-prepared strainer into another pan. If needed, reduce the sauce a bit more to achieve the right consistency.

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13. On a plate, dress the mashed potatoes.

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14. Slice the meat and place beside the potatoes. Cover with sauce and decorate with the rosemary branches.