Trim the beef, season with salt and pepper and lard it with or wrap it in the bacon slices. Dice the vegetables and onion.

Ingredients

• 600 gBEEF ROUND
• 3 slicesBACON, 32% FAT
• 200 gCARROT
• 120 gCELERIAC, TURNIP-ROOTED CELERY, KNOB CELERY, CELERY ROOT
• 100 gPARSNIP
• 120 gONION
• 40 gBUTTER, UNSALTED
• 0.4 gOREGANO, DRIED not counted – removed
• 1 gPEPPER, BLACK PEPPER not counted – removed
• 0.5 5 ml teaspoonPEPPER, BLACK PEPPER
• 1 5 ml teaspoonSALT, AVERAGE
• 500 gWATER, TAP WATER
• 2 dlWHIPPING CREAM, 38% FAT
• 1 15 ml tablespoonSUGAR
• 2 15 ml tablespoonVINEGAR
• 0.5 piece · smallLEMON, WITHOUT SKIN
• 4 15 ml tablespoonLINGONBERRY JAM

Method

1. Trim the beef, season with salt and pepper and lard it with or wrap it in the bacon slices. Dice the vegetables and onion.
2. Melt the butter in a roasting pan, briefly sauté the vegetables and onion, add the bay leaves and allspice and lay the beef on top.
3. Pour in the water, cover and roast at 160 °C for about 2 hours until tender, turning the meat once and adding water if needed.
4. Lift out the meat and discard the bay leaves and allspice. Blend the vegetables with the juices until smooth – the puréed vegetables thicken the sauce. Stir in the cream, sugar, vinegar and the juice of half a lemon and simmer for 10 minutes; adjust the consistency with water or by reducing briefly.
5. Slice the meat and serve it covered with sauce, with a slice of lemon and a spoonful of lingonberries.