Marinated braised beef in vegetable pumpernickel sauce
easy
105 mins
105 mins
Ingredients
- 1 collar Soup Greens
- 1/2 l White wine
- 200 ml Vinegar
- 1 Bay leaf
- 1 TABLESPOON Rosemary needles
- 6 Peppercorns
- 6 Juniper berries
- 1 kg Roast beef (hip cover or lower part of the beef)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 2 discs Pumpernickel
- 7-10 Tbsp (about 100 g)
- 1 kg Kohlrabi
- 1 collar Spring onions
- 1 pinch Sugar
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp fresh herbs
Directions
- 1
For the marinade, clean, wash and finely dice the soup greens. Add white wine, vinegar, laurel, rosemary, pepper and juniper berries and bring to the boil briefly. Then let it cool down. Wash the meat and let it marinade for about 24 hours, turning it several times.
- 2
Remove the roast, dab dry. Rub with salt and pepper. Heat the oil in a roasting pan and fry the meat thoroughly. Deglaze with marinade, bring to the boil, cover and braise over medium heat for 1 1/2 hours.
- 3
Crumble the pumpernickel and add it 15 minutes before the end of the cooking time. In the meantime, for the vegetables, peel the kohlrabi, wash it, halve it and cut it into slices. Clean, wash and chop the spring onions.
- 4
Cook both in boiling salted water, seasoned with 1 pinch of sugar for about 12 minutes. Melt the fat and toss the vegetables in it before serving. Put the roast aside briefly. Pour the roast stock with the vegetables into a small pot and puree it with the chopping stick.
- 5
Fill up to 1/2 litre of liquid with hot water. Bring to the boil and season to taste again. Cut the roast open, arrange on a preheated plate with some sauce and the vegetables. Serve garnished with fresh herbs.
- 6
The rest of the sauce extra is fine. Spaetzle is delicious with it.
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