Beef Brassó Roast | With Crispy Garlic Potatoes

Peel the potatoes and cut them into even, approx. 1.5–2 cm cubes. Rinse thoroughly in cold water to remove excess starch, then pat completely dry with a kitchen towel or paper towels.

In a pan, heat half of the lard and fry the potato cubes in the moderately hot fat until golden brown and crispy. Drain, transfer onto paper towels to drain excess fat, then lightly sprinkle with some of the fine salt. Keep warm.

Pat the beef dry, then cut it into small cubes similar in size to the potatoes, or into finger-thick strips. Finely dice the smoked bacon, finely chop the onion, and crush the garlic cloves.