Roast beef and Brussels sprouts

Kristopher Marks
3 2
120 mins
120 mins


Servings: 3
  • 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


  1. 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. 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. 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. 4

    Bring to the boil and thicken with the flour mixed with cold water. SpƤtzle or ribbon noodles taste good with it.