Burgundy braised beef

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 4
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 collar Soup Greens
  • 4 Onions
  • 1 kg Roast beef to braise from the leg (e.g. topside = cleft
  • 2-3 Bay leaves
  • 1 Cloves
  • 1 TEASPOON Mustard seeds
  • 1 TEASPOON black peppercorns
  • 3/8 l Red wine (Burgundy)
  • 5 cl red port wine
  • 20-30 g clarified butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 375 g Carrots
  • 250 g Celery
  • 250 g Leeks (leek)
  • 20 g Butter or margarine
  • 7-10 Tbsp Lemon Pepper
  • 2-3 TABLESPOONS dark sauce thickener
  • 7-10 Tbsp Laurel

Directions

  1. 1

    Clean, wash and chop the soup vegetables. Peel 1 onion and cut into slices. Wash the meat, dab dry and place in a freezer bag with the soup greens, onion wedges, bay leaf, clove, mustard and peppercorns.

  2. 2

    Place in a bowl, add the red wine, port and 3/8 litres of water and bind firmly. Marinate for 1-2 days, turning occasionally. Place the roast on a sieve and collect the marinade.

  3. 3

    Dab meat dry. Heat clarified butter in a roaster and fry the meat all around. Season with salt and pepper and lift out. Roast the soup greens