Burgundy roast

Name: Burgundy roast
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 800 g Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 medium-sized carrot; 2 medium-sized onions; 1 TABLESPOON Tomato paste; 1 (750 ml) bottle of red wine (e.g. Burgundy); 3/4 l Vegetable broth (instant); 200 g Mushrooms; 5 Cloves, juniper berries and allspice seeds; 2 stem(s) Rosemary and thyme; 3 Bay leaves; 250 g Shallots or small onions; 1 TABLESPOON Sugar; 1 TABLESPOON Red wine vinegar; 1/2 pack Dumpling powder; 1 (approx. 1 kg) Head Savoy cabbage; 1 TABLESPOON Butter or margarine; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Cornstarch; 7-10 Tbsp Flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

800 g Roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 medium-sized carrot
2 medium-sized onions
1 TABLESPOON Tomato paste
1 (750 ml) bottle of red wine (e.g. Burgundy)
3/4 l Vegetable broth (instant)
200 g Mushrooms
5 Cloves, juniper berries and allspice seeds
2 stem(s) Rosemary and thyme
3 Bay leaves
250 g Shallots or small onions
1 TABLESPOON Sugar
1 TABLESPOON Red wine vinegar
1/2 pack Dumpling powder
1 (approx. 1 kg) Head Savoy cabbage
1 TABLESPOON Butter or margarine
7-10 Tbsp grated nutmeg
1 TABLESPOON Cornstarch
7-10 Tbsp Flour

Directions

1
Wash the meat, dab dry and season with salt and pepper. Dust with flour. Heat 1 tablespoon of oil in a frying pan and fry the meat all around. Meanwhile peel and halve the carrot.
2
Onions peel and quarter. Add the carrot and onions to the frying pan and fry for about 3 minutes. Stir in tomato puree, add 500 ml red wine and broth each. Clean the mushrooms, wash if necessary.
3
Add 5-6 mushrooms, cloves, juniper and pimento to the roast. Set the rest of the mushrooms aside. Roast in the preheated oven (electric: 200 °C/ gas: level 3) for 2 - 2 1/2 hours. From time to time, pour water (1 litre in total) over them.
4
After about half of the stewing time, wash the rosemary and thyme and dab dry. Add herbs and bay leaf to the roast. In the meantime, peel the shallots. Caramelise the sugar in a hot pan, add the remaining red wine and vinegar.
5
Stew shallots covered in it for about 30 minutes. Season with salt and pepper. Stir dumpling powder into 325 ml cold water and let it swell for about 10 minutes. Form 8 dumplings with wet hands and let them simmer in boiling salt water for about 20 minutes.
6
Clean, wash and quarter the savoy cabbage. Heat the fat in a saucepan, deglaze with the remaining stock and steam the savoy cabbage for about 10 minutes. Season with salt and nutmeg. Halve the rest of the mushrooms.
7
Heat the rest of the oil in a pan and fry the mushrooms for about 4 minutes. Season with salt and pepper. Remove the roast from the sauce and keep it warm. Pour the sauce through a sieve into a pot and bring to the boil.
8
Stir starch with 1 tablespoon of water until smooth, thicken sauce with it, bring to the boil again. Season with salt and pepper. Cut the roast burgundy into slices, arrange on plates with sauce, dumplings, savoy cabbage, shallots and mushrooms.