Breast of beef with basil spinach gnocchi

Name: Breast of beef with basil spinach gnocchi
Cook time: 6 h
Total time: 6 h
Yield: 6
Ingredients: 2 Carrots; 2 Onions; 2 kg Breast of beef; 4 TABLESPOONS Oil; 1 kg Potatoes; 7-10 Tbsp Salt; 100 g Spinach; 100 g Basil; 2 Shallots; 1 Garlic clove; 2 TABLESPOONS dry white wine; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 150 g Flour; 100 g Common wheat semolina; 20 g soft butter; 6 rods Spring onions; 300 g cherry tomatoes; 1 collar Chives; 7-10 Tbsp Juice of 1 lemon; 1 TEASPOON Mustard; 1 TABLESPOON liquid honey; 3 TABLESPOONS Olive oil; 1 Lettuce; 6 discs Bacon; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
360 mins

TOTAL TIME
360 mins

Ingredients

Servings: 6

2 Carrots
2 Onions
2 kg Breast of beef
4 TABLESPOONS Oil
1 kg Potatoes
7-10 Tbsp Salt
100 g Spinach
100 g Basil
2 Shallots
1 Garlic clove
2 TABLESPOONS dry white wine
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
150 g Flour
100 g Common wheat semolina
20 g soft butter
6 rods Spring onions
300 g cherry tomatoes
1 collar Chives
7-10 Tbsp Juice of 1 lemon
1 TEASPOON Mustard
1 TABLESPOON liquid honey
3 TABLESPOONS Olive oil
1 Lettuce
6 discs Bacon
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
Wash and clean the carrots and cut them into large pieces. Peel onions and cut into large cubes. Dab meat dry. Remove excess fat. Season meat with salt and pepper. Heat 3 tablespoons of oil in a frying pan. Fry the meat for about 10 minutes, turning it over. After about 5 minutes add carrots and onions. Add 500 ml and cover and braise in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for approx. 6 hours.
2
Peel, wash and cut the potatoes into pieces. Cook potatoes in boiling salted water for about 20 minutes. Sort spinach, wash and drain. Wash basil, shake dry and remove leaves. Peel shallots and cut into cubes. Peel garlic and chop finely. Heat 1 tablespoon of oil in a frying pan. Sauté shallots, garlic, spinach and basil for about 3 minutes. Add white wine and simmer for about 5 minutes. Season with salt, pepper and nutmeg. Finely puree the spinach and basil mixture. Drain potatoes and let them drain. Press potatoes through a potato press, season with salt, pepper and nutmeg. Gradually knead flour, semolina, butter and spinach-basil mass into the potatoes and let them cool down for about 1 hour.
3
Form gnocchi into rolls of about 2 cm thickness on a floured work surface. Cut the rolls into slices about 1 cm wide. Shape them into balls and make grooves with a fork dipped in flour. Put the gnocchi in a cool place. Clean and wash spring onions and dab them dry. Wash, clean and drain the tomatoes. Remove meat from the oven, brush with gravy and cover with aluminium foil.
4
Wash the chives, shake dry and cut into long pieces. Mix lemon juice, mustard, 1/3 of the chives and honey. Fold in 2 tablespoons of olive oil. Season to taste with salt and pepper. Clean, wash, drain and roughly pluck the salad. Place gnocchi in portions in boiling salted water, reduce heat. Let gnocchi simmer for about 5 minutes until they float on the surface. Take them out and let them drip off.
5
Leave the bacon in a pan without fat and turn until crispy. Remove bacon. Fry spring onions and tomatoes in the pan for about 6 minutes. Season with salt and pepper. Mix salad with remaining chives, arrange in a bowl and drizzle with dressing. Arrange gnocchi in a bowl and drizzle with 1 tablespoon of olive oil. Arrange meat on a plate, brush with gravy. Use broth for other purposes. Coarsely crumble the bacon and pour over the meat. Remove tomatoes and spring onions from the pan and spread over the meat.