Braised boiled beef with vegetables and roasted potatoes

Name: Braised boiled beef with vegetables and roasted potatoes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1.2 kg Beef boiled fillet (with as little fat as possible); 2 Onions; 750 g small carrots in bunch; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l dry red wine; 3/8 l clear broth (instant); 1 kg baby potatoes; 1 package (450 g) frozen peas; 60 g Butter or margarine; 30 g Flour; 1/4 l Milk; 1 collar Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1.2 kg Beef boiled fillet (with as little fat as possible)
2 Onions
750 g small carrots in bunch
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l dry red wine
3/8 l clear broth (instant)
1 kg baby potatoes
1 package (450 g) frozen peas
60 g Butter or margarine
30 g Flour
1/4 l Milk
1 collar Parsley

Directions

1
Wash the meat and dab dry. Peel and quarter the onions. Clean, wash and slice 2-3 carrots. Heat oil in a frying pan and fry the meat all around. Finally add onions and carrots and fry briefly. Stir in tomato paste, season with salt and pepper and deglaze with wine and stock.
2
Bring to the boil, cover and braise over a low to medium heat for about 2 hours. Turn the meat from time to time. Meanwhile wash potatoes and cook in plenty of water for about 20 minutes. Clean the rest of the carrots (leave a little green), wash and cook covered in 3/4 litre salt water for about 10 minutes. Add the frozen peas after about 4 minutes and cook. Pour potatoes onto a sieve and rinse with cold water. Remove the skin from the potatoes. Pour the vegetables onto a sieve and collect the vegetable water. Measure out 1/4 litre. Heat 30 g fat in the pot and stir-fry the flour in it. Add milk and vegetable water while stirring, bring to the boil and simmer for about 5 minutes. Wash parsley, dab dry and chop except for a little bit for garnishing.
3
Pour the vegetables onto a sieve and collect the vegetable water. Measure out 1/4 litre. Heat 30 g fat in the pot and stir-fry the flour in it. Add milk and vegetable water while stirring, bring to the boil and simmer for about 5 minutes. Wash parsley, dab dry and chop except for a little bit for garnishing. Add parsley to the sauce and season with salt and pepper. Add the vegetables to the hot sauce and keep warm. Heat the remaining fat in a pan and fry the potatoes until golden brown, turning them over. Season with salt and pepper. Cut meat into thin slices and arrange on a large platter with vegetables and potatoes. Garnish with parsley. Season the gravy with salt and pepper and add it separately, unbound
4
Add the vegetables to the hot sauce and keep warm. Heat the remaining fat in a pan and fry the potatoes until golden brown, turning them over. Season with salt and pepper. Cut meat into thin slices and arrange on a large platter with vegetables and potatoes. Garnish with parsley. Season the gravy with salt and pepper and add it separately, unbound