Breast of beef with basil spinach gnocchi

Name: Breast of beef with basil spinach gnocchi
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 4
Ingredients: 2 Carrots; 2 Onions; 2 kg Breast of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 4 TABLESPOONS Oil; 700 g floury potatoes; 70 g young spinach; 1 collar Basil; 1 Shallot; 1 Garlic clove; 100 g + something Flour; 70 g Common wheat semolina; 2 TABLESPOONS soft butter; 1 collar Spring onions; 250 g cherry tomatoes; 1 Lettuce; 1 collar Chives; 7-10 Tbsp Juice of 1 lemon; 1 TEASPOON medium hot mustard; 1 TABLESPOON liquid honey; 3 TABLESPOONS Olive oil; 6 Disc/s Bacon

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
390 mins

TOTAL TIME
390 mins

Ingredients

Servings: 4

2 Carrots
2 Onions
2 kg Breast of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
4 TABLESPOONS Oil
700 g floury potatoes
70 g young spinach
1 collar Basil
1 Shallot
1 Garlic clove
100 g + something Flour
70 g Common wheat semolina
2 TABLESPOONS soft butter
1 collar Spring onions
250 g cherry tomatoes
1 Lettuce
1 collar Chives
7-10 Tbsp Juice of 1 lemon
1 TEASPOON medium hot mustard
1 TABLESPOON liquid honey
3 TABLESPOONS Olive oil
6 Disc/s Bacon

Directions

1
Preheat the oven for the brisket (electric oven: 125 °C/circulating air: 100 °C/gas: see manufacturer). Peel and wash the carrots and cut them into large pieces. Peel onions, dice coarsely. Dab meat dry. Cut off excess fat. Season meat with salt and pepper. Heat 3 tablespoons of oil in a roaster. Fry the meat for about 10 minutes. Fry carrots and onions for about 5 minutes. 1⁄2 Add l water. Cover and braise in a hot oven for about 6 hours. Brush with the stew again and again.
2
For the gnocchi, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Sort the spinach, wash and drain. Wash the basil, shake dry and pluck the leaves. Peel and finely dice the shallot. Peel garlic and chop finely. Heat 1 tablespoon of oil in a saucepan. Steam shallot, garlic, spinach and basil for about 5 minutes. Season with salt, pepper and nutmeg. Finely puree the spinach mix with a hand blender. Drain the potatoes, drain well and mash with a potato masher. Gradually knead 100 g flour, semolina, butter and spinach mix into the potatoes. Season the mixture with salt, pepper and nutmeg and let it cool down for about 1 hour.
3
Clean and wash the spring onions. Wash the tomatoes. Clean, wash, drain and roughly pluck the lettuce. Wash chives, shake dry and cut into pieces. For the salad dressing mix lemon juice, mustard, honey, salt and pepper. Fold in 2 tablespoons of olive oil. 1⁄3 Stir in the chives.
4
Form 4-6 rolls (each approx. 2 cm Ø) from the gnocchi mixture on a floured work surface. Cut these into slices of approx. 1 cm width and press grooves into them with a floured fork. Cook the gnocchi in portions in boiling salt water for about 5 minutes at low heat until they float on the surface. Lift them out with a skimmer, let them drip off and sprinkle them with 1-2 tbsp. olive oil. Keep warm.
5
Fry the bacon in a pan without fat until crispy, take it out and let it drip off a little on kitchen paper. Fry spring onions and tomatoes in the bacon fat for about 5 minutes. Season with salt and pepper. Mix salad with salad dressing and the rest chives. Take the meat out of the roaster. Crumble the bacon coarsely and pour over the meat. Serve with tomatoes and spring onions. Serve with gnocchi and salad.