Wash the meat in a cool place, pat dry and rub with salt, pepper and thyme. Cut bacon into cubes, chop onions and garlic clove.
Heat palmin in a roasting pan. Sear meat on all sides (approx.
5 min) and remove. Fry bacon in the frying fat until translucent.
Sauté onion and garlic in it for 5 min until yellow. Add paradeis pulp, sprinkle with flour and stir for another 1 min. Add red wine and beef broth. Bring to a boil. Add meat, mushrooms and tarragon. Cover and simmer for about 80 min.
Cut cooked meat into slices, arrange on platter and keep warm. Stir crème fraîche into the sauce, let it boil up once, add brandy, season repeatedly if necessary. Pour some of the sauce over the meat and serve the rest separately.
Persoenl. Annotation:
Some will be puzzled by the cut of meat. High rib, according to popular opinion, is a good soup meat !
Try it anyway. Look for a piece at the butcher, which does not have so much thick tallow veins (at which it easily falls out!), but is nevertheless well marbled. My unbiased opinion: After roasting, this meat has an aroma that is unheard of in lean roast cuts. Breast or leg is therefore no longer a question with me, only rib.
Do not replace pepper with white. Best freshly ground.
The red wine for cooking should not be of the cheapest variety, in no case a sour ne
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