Roast Beef with Chestnuts

Rub beef roast with pepper, salt, thyme, fry in clarified butter.

Dice onions, add, stew with red wine and clear soup for 1 1/2 hours.

Score the cleaned chestnuts (sweet chestnuts), roast in the oven at 250 °C for 15 min. Remove the chestnuts from the shell.

Clean carrots, cut into slices. Add chestnuts and carrots to meat, steam for another 30 min. Fold in sauce binder to thicken, then add currant jelly.

Serve with croquettes.

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Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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