Braised beef with shallots & carrots

Name: Braised beef with shallots & carrots
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 kg Roast beef (e.g. wrong fillet); 7-10 Tbsp salt, white pepper; 2 TABLESPOONS clarified butter or oil; 1/4 dry red wine and 1/4 broth or 1/2 broth; 500 g Shallots/onions; 1 bundle (approx. 500 g) Carrots; 125 g Sugar; 1 (20 g) go. Tbsp. flour; 20 g butter/margarine

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 kg Roast beef (e.g. wrong fillet)
7-10 Tbsp salt, white pepper
2 TABLESPOONS clarified butter or oil
1/4 dry red wine and 1/4 broth or 1/2 broth
500 g Shallots/onions
1 bundle (approx. 500 g) Carrots
125 g Sugar
1 (20 g) go. Tbsp. flour
20 g butter/margarine

Directions

1
Clean or peel, wash and chop the soup vegetables. Wash and dab the meat. Season with salt and pepper. Fry the meat all around in hot clarified butter. Brown the soup vegetables with. Deglaze with wine and stock. Cover and stew for 1 3/4-2 hours
2
Peel the shallots. Clean, peel and wash the carrots. Cook in little salt water for about 10 minutes
3
Drain the carrots. Caramelize the sugar in a large pan until golden. Deglaze with 1/4 l water while stirring. Simmer covered onions for about 10 minutes. Add the carrots and simmer for another 5 minutes
4
Remove the roast. Sieve the stock and bring to the boil. Knead flour and fat, thicken stock. Let simmer for 5 minutes. Season the sauce to taste. Arrange vegetables and meat. Add the sauce. Serve with potato halves baked with cheese