St. Stephen's Roast Beef

INSTRUCTIONS

• 1
  Roughly chop the onion. Cut 60 g of bacon into 1×5 cm sticks and place in the freezer for 20 minutes. Cut the remaining bacon into 0.5 cm cubes. Cut 60 g of ham into 1×5 cm sticks. Cut the remaining ham into 0.5 cm cubes. Cut one egg lengthwise into two halves. Cut the remaining eggs into 1 cm cubes. Cut one pickle lengthwise into two halves. Cut the remaining pickles into 0.5 cm cubes.
• 2
  On the shorter side of the meat, cut a deep hole with a wide knife and insert both egg halves, ham sticks, and both pickle halves into it. With a narrow knife, cut pockets in the meat in the same direction, into which insert the frozen bacon sticks. Season the meat thoroughly with salt and pepper on all sides.
• 3
  In a pot, heat lard over high heat and brown the meat on all sides until golden. Remove the browned meat and set aside on a plate.
• 4
  Add the onion to the drippings, reduce the heat to less than half, and sauté until browned, stirring frequently. Add the diced bacon, allspice, peppercorns, and bay leaf. Sauté briefly. Add flour and sauté for one minute, stirring constantly.
• 5
  Pour in the broth, stir, and return the meat to the pot. Bring to a boil, cover with a lid, reduce the heat to less than a third, and simmer slowly for 2 hours or until tender.
• 6
  Remove the tender meat from the pot, add the pickle brine to the sauce, and cook for 2 minutes.
• 7
  Place the chopped ham, eggs, and pickles into a clean pot. Strain the sauce through a fine sieve into the pot with the eggs, pickles, and ham. Gradually stir in 30 g of cold butter cut into small cubes. Season with salt and pepper to taste. Return the meat to the sauce to warm through. Then slice it and pour the sauce over it.