Beef shoulder with parmesan herb crust
easy
240 mins
240 mins
Ingredients
- 1⁄2 Celeriac
- 6 carrots, 2 onions
- 800 g Beef shoulder (boneless; e.g. from US beef)
- 7-10 Tbsp salt, pepper
- 2 TABLESPOONS Rapeseed oil
- 3 TABLESPOONS Tomato paste
- 1⁄2 l Red wine
- 250 g Cutting beans
- 250 g green asparagus
- 100 g frozen peas
- 5 Shallots
- 80 g Parmesan
- 1 collar Parsley and chives
- 160 g Butter
- 120 g White bread crumbs
- 3 Egg Yolk
- 1 TABLESPOON Dijon mustard
- 1 TABLESPOON Cornstarch
- 250 ml white ground sauce
- 100 g Shallots
- 100 g Celery
- 100 g Fennel
- 50 g Mushrooms
- 3 twigs lemon thyme
- 100 g Butter
- 20 g Flour
- 600 ml Poultry stock
- 500 g Whipped cream
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp salt, white pepper
Directions
- 1
Clean or peel, wash and chop the celery and 2 carrots. Peel and roughly chop the onions. Dab meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat on all sides at high heat.
- 2
Fry vegetables and onions briefly. Take them out. Stir in tomato paste and sweat briefly. Deglaze with wine bit by bit, reducing each time. Add 300 ml water and put the roast back on top.
- 3
Cover and stew for about 3 hours.
- 4
In the meantime, clean and wash 4 carrots and beans. Wash the asparagus and cut off the woody ends generously. Cut the vegetables into small pieces and cook covered in a little salted water for 5-6 minutes. Add frozen peas for the last 3 minutes.
- 5
For the Parmesan and herbs mixture, peel and dice the shallots. Grate the parmesan. Wash the herbs, shake dry and chop. Melt 160 g butter. Fry bread crumbs and shallots in it. Stir in egg yolk, mustard, parmesan and herbs.
- 6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Remove the roast and pass the roast stock through a fine sieve. Cut the roast into 4 slices and spread 2-3 tablespoons of the parmesan mixture on each slice.
- 7
Bake in the oven for 8-10 minutes until golden brown.
- 8
In the meantime, stir the starch and 3-4 tablespoons of water for the gravy until smooth. Bring gravy to the boil and thicken. Season to taste with salt and pepper.
- 9
For the base sauce, clean, wash and coarsely chop the shallots and vegetables. Wash and chop the thyme. Melt butter in a large pot. Sweat shallots, vegetables and thyme in it while stirring.
- 10
Dust with flour and briefly sauté lightly. Deglaze with chicken stock and reduce by half for about 30 minutes, add cream and bring to the boil. Season to taste with salt, pepper and lemon juice. Puree with a hand blender, then pass through a fine sieve.
- 11
Season again with salt, pepper and lemon juice. Let the sauce cool down and freeze it in portions (e.g. in 250 ml portions). Heat the vegetables in this.
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