Bezau Roast Young Bull

For the Bezau roast young bull, trim the meat, season all over with salt and quickly sear on all sides in melted butter. Lay out a suitable roasting pan with the bones, put the beef in with the nice side down, pour on some beef broth and roast at a falling temperature from 220°C to 180°C until done.

Meanwhile, repeatedly baste with roasting liquid and add fresh soup from time to time. Halfway through roasting, turn and continue roasting until no more blood comes out when pierced with a needle. Then remove the roast, wrap in aluminum foil and let rest until warm. Pour off the juices from the roast, add some more soup and let it all boil down.

Mix sour cream with flour, add and cook again until the sauce is nice and plump. In the meantime, cook finely chopped vegetables in a little salted water until crisp and sauté briefly in butter. Season sauce with salt and pepper, stir in vegetables.

Carve the finished roast, arrange it nicely, pour some sauce over it and serve the rest in a sauce pot. Bezauer roast young bull goes well with pasta, such as croissants or spirals, and steamed vegetables.

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