Braised boiled beef with glazed apples and pears

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3.5 15
The power lies in the peace and quiet: instead of simmering the beef, we give it time to braise in the oven - then it rewards us with wonderful roasting aromas!
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 4
  • 2 Onions
  • 1.2 kg Boiled fillet of beef
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 4 TABLESPOONS Oil
  • 500 g green beans
  • 4 Stem/s Thyme
  • 200 g Quince jelly
  • 2 small apples
  • 2 small pears
  • 200 g cherry tomatoes
  • 50 g Almond kernels (without skin)
  • 40 g Parmesan (piece)
  • 2 Garlic cloves
  • 750 g Potatoes
  • 3 TABLESPOONS A
  • 1 TEASPOON Cornstarch

Directions

  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel onions and cut into pieces. Dab meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a roaster. Brown the meat all around. Fry the onions briefly. Deglaze with 1⁄2 l water, cover and braise in a hot oven for about 1 1⁄2 hours.

  2. 2

    In the meantime, clean and wash the beans and cook them in boiling salted water for about 10 minutes. Drain, rinse and drain well.

  3. 3

    Wash the thyme and shake dry. Heat quince jelly. Wash apples and pears, cut in half and remove seeds as desired. Remove roast from the oven. Pour the braising stock together with the onions into a pot. Put the roast back into the roaster. Arrange apples, pears and thyme around the roast. Spread everything with jelly. Continue frying without lid for approx. 45 minutes at the same temperature. Cover if necessary after approx. 30 minutes.

  4. 4

    Wash and halve the tomatoes. Roughly chop the almonds. Finely grate parmesan. Peel garlic and chop finely. Wash potatoes and cut them into thin slices. Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes for about 25 minutes while turning.

  5. 5

    Roast the almonds in another pan. Fry the tomatoes briefly. Add beans and ajvar, mix everything and warm it up. Season with salt, pepper and sugar.

  6. 6

    Bring the stewed stock to the boil and puree finely. Stir starch with 1 tbsp. cold water until smooth, thicken the stewed stock. Season sauce with salt and pepper.

  7. 7

    Add the garlic to the potatoes and fry briefly. Season with salt and pepper. Sprinkle with parmesan and fry briefly. Remove the boiled beef from the oven and let it rest for about 5 minutes. Serve with fruit, sauce, potatoes and beans.

Nutrition Facts

KCAL
880 kcal
CARBS
76 g
FATS
27 g
PROTEINS
77 g