Roast Beef with Gravy Sauce and Raisins

5-day marinated beef with bacon, wine marinade, and raisin gravy

• 6 servings
• Prep 10 min (+ 5 days marinade)
• Cook 180 min
• European festive

Source: Workbook sheet «Печено телешко с грейви сос и с»

Source scans

Ingredients

• 2.5 kg beef (top round / silverside)
• Salt
• 500 g red wine
• 100 g wine vinegar
• 3 onions, finely chopped
• 1 carrot, finely chopped
• 10 whole garlic cloves
• 8 black peppercorns
• 3 bay leaves
• 3 sprigs thyme
• 2 sprigs parsley
• 4 Tbsp butter
• 4 thin bacon slices
• 3 Tbsp flour
• 2 Tbsp sugar
• 50 g raisins
• Juice of 1/2 lemon

Method

1. Rub meat generously with salt.
2. Boil 1 L water with wine, vinegar, 1 onion, carrot, bay, garlic, peppercorns, thyme, parsley. Pour over meat; refrigerate 5 days, turning twice daily.
3. Day 5: pat meat dry; strain marinade; keep ~5 cups plus vegetables.
4. Cook bacon in 2 Tbsp butter until crisp; remove. Sear beef all sides; transfer to roasting pan.
5. Oven 160 C fan. Caramelize remaining onion; add to pan with marinade and vegetables. Cover with baking paper and foil. Roast 2.5 hours.
6. Strain juices. Wrap meat in foil to rest.
7. Melt remaining butter with sugar. Add strained sauce, lemon juice, raisins; cook ~10 min to thicken. (Flour available for thicker gravy.)
8. Slice thin; serve with gravy, bacon, parsley — optional mashed potato base.

Prep 10, cook 180, 6 servings per sheet.
Quality butcher meat matters.
Full title includes raisins (stafidi).