Burgundy braised beef
easy
150 mins
150 mins
Ingredients
- 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
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
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
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 in hot frying fat and add 1/2 litre marinade.
- 4
Put the meat into the pan, bring to the boil briefly and braise covered for about 2 hours. If necessary, add the remaining marinade later. In the meantime clean and wash the carrots, celery and leek. Cut carrots into slices and leek into strips.
- 5
Dice the celery. Steam vegetables in little boiling salted water for 10-15 minutes. Peel remaining onions and cut them into slices. Heat the fat in a pan and fry the onions. Toss the drained vegetables briefly in the pan and season with lemon pepper.
- 6
Remove the roast from the stew stock and keep warm. Pass the braising stock through a sieve and bring to the boil. Add sauce thickener and bring to the boil while stirring. Season to taste with salt and pepper. Cut the meat open and arrange on a plate with the vegetables.
- 7
Garnish with laurel. Serve with extra sauce. Boiled potatoes taste good with it.
More Delicious Recipes
