Place beef with chopped bay leaves, diced onion, greens, cloves and thyme in a suitable bowl, pour red wine over until meat is covered and leave in pickle for 2 to 3 days. Turn meat occasionally to the other side.
Place bacon slices in a roasting pan. Drain meat, season with salt and pepper and place on top of bacon. Place the closed vessel in the cold oven. E: bottom. T. 250 C /liter 20 to 150 min, 10 min 0.
After about 60 min of cooking, add the vegetables from the pickle, paradeis pulp and a little bit of pickle.
Take out the meat and keep it warm on a plate in the oven. Strain the meat stock, add the marinade if necessary, fold in the crème fraîche and let it bubble up. Season sauce with salt, pepper and sugar and fold in butter, do not make more. Pour sauce over meat.
Garnish: Potato dumplings, apple red cabbage.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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