Burgundy roast with ribbon noodles

Name: Burgundy roast with ribbon noodles
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 collar Soup Greens; 300 g Shallots; 1 Garlic clove; 2-3 stem(s) fresh thyme (alternatively 1 teaspoon separated thyme); 1.2 kg Beef for braising (e.g. from the hip); 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Tomato paste; 3/8 l dry red wine (Burgundy); 400 ml Beef stock; 1 Bay leaf; 1/2 bunch Parsley; 500 g Courgette; 60 g Butter or margarine; 1/2 TEASPOON dried herbs of Provence; 320 g ribbon noodles; 20 g Flour; 75 g Fresh cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 collar Soup Greens
300 g Shallots
1 Garlic clove
2-3 stem(s) fresh thyme (alternatively 1 teaspoon separated thyme)
1.2 kg Beef for braising (e.g. from the hip)
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Tomato paste
3/8 l dry red wine (Burgundy)
400 ml Beef stock
1 Bay leaf
1/2 bunch Parsley
500 g Courgette
60 g Butter or margarine
1/2 TEASPOON dried herbs of Provence
320 g ribbon noodles
20 g Flour
75 g Fresh cream

Directions

1
Clean, wash and roughly cut the soup greens into pieces. Peel the shallots. Peel garlic and press it through a garlic press. Wash thyme and dab dry. Wash beef and pat dry.
2
Heat the oil in a frying pan and fry the meat all around, season with salt and pepper and remove. Fry the shallots in the hot frying fat for a short time and take them out. Roast the soup greens in the hot frying fat, stir in the garlic and tomato paste and deglaze with red wine and beef stock.
3
Put the meat back into the roaster, add thyme and bay leaf and bring to the boil. Cover and braise in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/2 - 2 hours. After about 1 hour, remove the soup greens from the stock using a skimmer and add the shallots.
4
Finish braising. Wash the parsley, dab dry and cut into fine strips, except for a little garnish. Clean and wash the zucchini and cut them in half lengthwise. Cut the zucchini halves diagonally into slices.
5
Heat 30 g fat in a frying pan and fry the zucchini for 4-5 minutes while turning. Mix in the parsley and herbs of Provence and season with salt and pepper. Keep warm. Put the pasta in plenty of boiling salted water and cook for about 9 minutes until it becomes bubbly.
6
Remove the finished Burgundy roast from the stew stock, cover and let it rest for approx. 5 minutes. Boil up the stock. Mix the flour with a little cold water, stir into the stock and simmer for another 4-5 minutes.
7
Refine the sauce with crème fraîche and season with salt and pepper. Pour the pasta onto a sieve, rinse briefly in cold water and drain. Foam the remaining fat briefly and toss the noodles in it.
8
Cut the roast into slices and arrange on a deep plate with vegetables and sauce. Garnish with parsley and add the noodles separately.