Braised beef with buttered vegetables
easy
135 mins
135 mins
Ingredients
- 100 g Shallots
- 1.2 kg roast beef (e.g. wrong fillet from the shoulder)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30 g clarified butter
- 3/8 l Red wine
- 1 (approx. 400 g) cauliflower
- 200 g Sugar Peas
- 300 g Carrots
- 1/2 TEASPOON Sugar
- 80 g Butter or margarine
- 30 g Flour
- 100 g Whipped cream
- 1 potty Chervil
Directions
- 1
Peel the shallots, wash the beef and dab dry. Rub with salt and pepper. Heat clarified butter in a roaster. Brown the meat all around. Add the shallots. Deglaze with 1/2 litre water and 1/8 litre red wine.
- 2
Braise in a closed pot for 1 3/4 - 2 hours. Little by little pour on the remaining red wine. Clean and wash the vegetables. Divide cauliflower into florets, cut carrots into slices. Cook the prepared vegetables in 1/2 litre boiling salted water with 1 pinch of sugar for about 10 minutes.
- 3
Remove meat from the sauce stock and keep warm. Measure out 1/2 litre of sauce stock. (Use the rest later.) Knead 30 g fat with the flour. Stir the flour dumpling into the stock, boil thoroughly. Stir in cream.
- 4
Season to taste with salt and pepper. Wash the chervil, put something aside for garnishing. Pluck off remaining leaves. Melt remaining fat. Add chervil leaves and pour over the vegetables. Cut the meat open and arrange on a preheated plate with some sauce and the vegetables.
- 5
Garnish with chervil bouquet. Remaining sauce extra is enough. Boiled potatoes taste good with it.
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