Tuscan escalope roast

Ingredients

Directions

1. 1

   Wash the herbs and shake dry. Pluck the needles from a sprig of rosemary and chop them. Pluck and chop about half of each of the thyme and oregano leaves. Finely chop 3 large sage leaves.

2. 2

   Wash the meat, dab dry and rub with salt, pepper and the chopped herbs. Cover the top side of the meat with bacon and tie it with kitchen string.

3. 3

   Peel onions and garlic. Cut 2 onions into quarters, if necessary halve the garlic. Peel carrots and cut them into large pieces. Wash and drain the cherry tomatoes. Heat 3 tablespoons of oil in a large frying pan.

4. 4

   Place the meat in the roaster with the bacon side up and fry briefly. Spread onions, garlic, carrots, cherry tomatoes and 1 bay leaf around it and pour on 250 ml hot water. In the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

5. 5

   manufacturer) fry for about 1 1/2 hours.

6. 6

   After approx. 1 hour, cover the roast with braising stock and spread the remaining herb twigs, except for 5 stems of sage, on the roast. Push the stems under the kitchen string for a better grip.

7. 7

   Finish cooking the roast.

8. 8

   In the meantime clean, wash and break green beans. Cover the beans and cook them for about 15 minutes in little boiling salted water. Put the bean seeds in a sieve, rinse and drain. Wash and drain the beef tomato.

9. 9

   Finely dice the remaining onion. From the remaining sage, pluck leaves from the stems.

10. 10

    Pour the green beans into a sieve and drain. Heat 3 tablespoons of oil in a frying pan, fry sage leaves and onions briefly. Add both types of beans. Grate the tomato, fold into the beans, heat up and braise for about 2 minutes.

11. 11

    Season to taste with salt and pepper. Arrange roast, add bean salad and braised vegetables.