Beef ragout with sesame sticks

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Defrost the slices of dough side by side. Whisk the egg yolk and 2 tbsp. water. Cut the dough into approx. 1 1⁄2 cm wide strips and turn them into a cord (see photo on the right). Spread a thin layer of egg yolk all around and sprinkle with sesame seeds.

2. 2

   Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes. Let them cool down.

3. 3

   If necessary, blanch and quench the shallots, peel and halve them. Peel and wash the carrots. Cut into larger cubes. Large pieces of meat may be diced a little smaller.

4. 4

   Heat 1 tablespoon of oil in a frying pan. Sauté shallots and carrots for 2-3 minutes, turning them over and taking them out. Heat 1-2 tablespoons of oil in a roasting pan. Lightly fry the meat in 2 portions while turning.

5. 5

   Season with salt, pepper and thyme. Then pour on 900 ml of hot water, add broth and bring to the boil. Cover and simmer for about 1 1⁄2 hours.

6. 6

   In the meantime peel, wash and halve the potatoes. After approx. 45 minutes cooking time add shallots and carrots to the ragout and cook. Cook potatoes in salted water for about 20 minutes.

7. 7

   Stir flour and a little water until smooth. Bind the ragout with it, bring to the boil and simmer for 3-5 minutes. If necessary refine with cream and season with salt and pepper. Drain the potatoes. Serve with beef ragout and sesame sticks.

Nutrition Facts

KCAL
810 kcal

CARBS
68 g

FATS
28 g

PROTEINS
66 g