Roast beef and Brussels sprouts
easy
120 mins
120 mins
Ingredients
- 1 collar Soup Greens
- 3/8 l Red wine
- 1 Garlic clove
- 1 Branch rosemary
- 5 Juniper berries
- 1 Bay leaf
- 3 Cloves
- 7-10 Tbsp grated peel of 1/2 untreated orange
- 600 g Semerrolle (tail of beef)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3-4 Tbsp Oil
- 750 g Brussels sprouts
- 30 g streaky smoked bacon
- 1 TABLESPOON Flour
Directions
- 1
Clean, wash and roughly dice the soup greens. Mix with red wine, crushed garlic, rosemary, juniper berries, laurel, cloves and orange peel and place in a bowl. Cover and marinate the meat for 12-24 hours.
- 2
Turn now and then. Remove meat and dab dry. Pour marinade through a sieve. Season meat. Fry all around in hot oil. Brown the soup vegetables. Deglaze with marinade and 1/4 litre of water, bring to the boil and stew covered for about 1 1/2 hours.
- 3
Clean and wash the Brussels sprouts and cook in salted water for 15-20 minutes. Dice bacon and fry until crispy in a pan. Drain the cabbage and mix with the bacon. Remove the meat. Pass the roast stock through a sieve.
- 4
Bring to the boil and thicken with the flour mixed with cold water. Spätzle or ribbon noodles taste good with it.
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