Beef and red wine pot roast (sauerbraten)

Instructions

1. Sprinkle beef with salt and place in a medium glass or ceramic bowl. Add thyme and parsley sprigs.
2. Bring wine, vinegar, carrot, cloves, peppercorns, bay leaves, 1L (4 cups) water and 1 onion to the boil in a large saucepan over high heat. Pour over beef. Stand for 1 hour, then cover and chill overnight or for up to 2 days, turning occasionally.
3. Drain beef, reserving the marinade. Pat beef dry with paper towel. Strain marinade and discard solids.
4. Preheat oven to 160°C. Heat oil in a large ovenproof saucepan over medium-high heat. Cook beef, turning, for 10 minutes or until browned all over. Transfer to a plate.
5. Add bacon and remaining onion to pan and cook, stirring, for 5 minutes or until light golden. Add flour and cook, stirring, for 1 minute. Return beef to pan with reserved marinade. Cover with lid and bake for 2½ hours, adding sultanas for the last 15 minutes, or until beef is tender. Stir in lemon juice.
6. Steam asparagus over a saucepan of boiling water for 2-3 minutes or until tender. Slice beef and transfer to serving plates. Ladle over sauce, then sprinkle with biscuits and chopped parsley. Serve with asparagus.