Herb roast beef with fried potatoes and homemade remoulade (low temperature method)

Name: Herb roast beef with fried potatoes and homemade remoulade (low temperature method)
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 7
Ingredients: 1.5 kg Roast beef; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS grainy mustard; 1 TABLESPOON Honey; 1.5 kg predominantly waxy potatoes (e.g. Leyla); 2 Eggs (size M); 150 g Gherkins (glass); 1 collar Chives; 250 g Salad cream (36 % fat); 250 g Schmand; 2 medium-sized onions; 2 TABLESPOONS clarified butter; 1 collar Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 7

1.5 kg Roast beef
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS grainy mustard
1 TABLESPOON Honey
1.5 kg predominantly waxy potatoes (e.g. Leyla)
2 Eggs (size M)
150 g Gherkins (glass)
1 collar Chives
250 g Salad cream (36 % fat)
250 g Schmand
2 medium-sized onions
2 TABLESPOONS clarified butter
1 collar Parsley

Directions

1
Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan or large pan. Brown the meat thoroughly all around. Season with salt and pepper and place on the fat pan of the oven. Mix mustard and honey. Spread the roast beef with it. Cook in the preheated oven (electric cooker: 80 °C/ convection oven and gas: not suitable) for approx. 4 hours.
2
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain potatoes, rinse with cold water and peel off skin. Leave to cool. Boil eggs in boiling water for about 10 minutes, rinse with cold water and peel. Drain the cucumbers, collect the stock, dice the cucumbers. Wash chives and dab dry, cut into fine rolls. Finely dice the eggs. Mix salad cream, sour cream, 4 tablespoons cucumber stock, 1 tablespoon chives, cucumber and egg cubes. Season to taste with salt and pepper. Cut potatoes into slices. Peel onions and cut into fine rings. Heat 2 tablespoons of oil in a large frying pan, fry the onion rings in it until golden brown, remove. Heat 1 tablespoon of clarified butter in the hot pan. Heat 1 tablespoon of clarified butter in a second frying pan.
3
Season to taste with salt and pepper. Cut potatoes into slices. Peel onions and cut into fine rings. Heat 2 tablespoons of oil in a large frying pan, fry the onion rings in it until golden brown, remove. Heat 1 tablespoon of clarified butter in the hot pan. Heat 1 tablespoon of clarified butter in a second frying pan. Divide the potatoes between both frying pans. Fry until golden brown, turning several times, season with salt and pepper. Wash parsley, dab dry, put some aside for garnishing, chop the rest. Mix with the remaining chives. Take the roast beef out of the oven. Sprinkle with the herb mixture and spread onions on top. Garnish with parsley. Add fried potatoes and tartar sauce
4
Fry until golden brown, turning several times, season with salt and pepper. Wash parsley, dab dry, put some aside for garnishing, chop the rest. Mix with the remaining chives. Take the roast beef out of the oven. Sprinkle with the herb mixture and spread onions on top. Garnish with parsley. Add fried potatoes and tartar sauce
5
With 8 people: