Beef with garlic sauce

Ingredients

Instructions

1. Preheat the oven to 150 C.
2. Wash the roast, pat it dry, and rub it with half the salt and the black pepper. Truss with kitchen twine if needed so it holds its shape.
3. Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Brown the roast on all sides, then remove it to a plate.
4. Add the parsnip, parsley leaves, onion and remaining salt to the pot. Cook until the onion is tender, then deglaze with the water, scraping up the browned bits.
5. Return the roast and its juices to the pot. The liquid should reach at least halfway up the meat. Bring to a simmer, cover, and cook in the oven until very tender, about 3.5 hours.
6. Remove the roast and let it rest. Reserve about one cup of the broth for the sauce.
7. Whisk the eggs, then whisk in the white wine vinegar, crushed garlic and a little black pepper until smooth.
8. Very slowly whisk the hot broth into the egg mixture so the eggs do not curdle. Transfer to a pan over low heat and whisk constantly until the sauce thickens. Do not let it boil.
9. Carve the roast and serve with the vegetables and the garlic sauce. Use the sauce sparingly because it is strong.