"Hutspot" (potato-carrot-onion puree) with beef in red wine sauce

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into 4 pieces of the same size. Peel the garlic and press it through a garlic press. Season meat with garlic, salt and pepper. Heat the oil in a frying pan.

2. 2

   Brown the meat on all sides for about 8 minutes. Add wine and stock. Cut gingerbread into small cubes. Add bay leaf, juniper, cloves, apple cabbage and gingerbread. Braise in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: stage 1) for 3-4 hours in a closed roaster.

3. 3

   For the Hutspot, peel carrots and cut them into pieces. Peel, wash and cut the potatoes into quarters. Peel onions and cut into cubes. Cook the potatoes, carrots and onions in a pot with boiling salted water for about 20 minutes.

4. 4

   Heat butter and milk. Drain vegetables, add butter and milk mixture and mash finely with a potato masher. Season to taste with salt, nutmeg and pepper. Remove the finished meat pieces from the sauce.

5. 5

   Season the sauce with salt and pepper. Cut the meat into slices. Arrange meat, Hutspot and sauce on plates.

Nutrition Facts

KCAL
750 kcal

CARBS
62 g

FATS
19 g

PROTEINS
59 g