Burgundy roast
easy
270 mins
270 mins
Ingredients
- 1 bunch of greens
- 1 big onion
- 3 kg Roast beef (from the leg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 9 TABLESPOONS Oil
- 0?a R
- 2 TEASPOONS Broth
- 10 Juniper berries
- 2 TEASPOONS Peppercorns
- 4 Cloves
- 2–3 Bay leaves
- 1.5 kg small mushrooms
- 800 ml Beef stock (glass)
- 4 TSP Demi-glace
- 60 g Cornstarch
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soup greens clean or peel, wash and roughly cut. Peel and chop the onion. Wash the roast, dab dry. Salt and pepper. In a large roaster, fry well in 3 tbsp. hot oil, remove.
- 2
Brown the vegetables and onion. Put meat on top. Deglaze with wine and 3⁄4 l water. Add stock and spice ingredients, bring to the boil. Cover and cook in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 4 hours.
- 3
Cleaning mushrooms, washing them. Possibly halve them. Fry in 6 tablespoons of hot oil until golden brown. Season.
- 4
Lift out the roast and cover with aluminium foil. Sieve the braising stock. Add beef stock and demi-glace, bring to the boil. Simmer for about 5 minutes. Stir starch and 100 ml water until smooth. Thicken sauce with it, season to taste.
- 5
Cut the roast open and serve with mushrooms and sauce. Goes well with spaetzle (see tip) and leaf salad.
Nutrition Facts
570 kcal
8 g
22 g
68 g
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