Roast beef game style with cranberry chutney

Name: Roast beef game style with cranberry chutney
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 5
Ingredients: 20 Juniper berries; 5 Cloves; 2 Bay leaves; 7-10 Tbsp coarse black pepper from the mill; 1 TEASPOON dried thyme; 2.25 kg false fillet (beef from the shoulder); 400 g brown mushrooms; 6 Onions; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 250 ml dry red wine; 1 glass (400 ml) Beef stock; 125 g dried cranberries; 25 g demerara sugar; 250 ml Orange juice; 5 TABLESPOONS white balsamic vinegar; 2-3 TEASPOONS medium hot mustard; 7-10 Tbsp Pepper; 1 kg Brussels sprouts; 1 kg Potatoes; 20 g Butter; 4 Stem(s) Parsley; 1-2 TEASPOONS Cornstarch; 1 pinch Sugar; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 5

20 Juniper berries
5 Cloves
2 Bay leaves
7-10 Tbsp coarse black pepper from the mill
1 TEASPOON dried thyme
2.25 kg false fillet (beef from the shoulder)
400 g brown mushrooms
6 Onions
7-10 Tbsp Salt
4 TABLESPOONS Oil
1 TABLESPOON Tomato paste
250 ml dry red wine
1 glass (400 ml) Beef stock
125 g dried cranberries
25 g demerara sugar
250 ml Orange juice
5 TABLESPOONS white balsamic vinegar
2-3 TEASPOONS medium hot mustard
7-10 Tbsp Pepper
1 kg Brussels sprouts
1 kg Potatoes
20 g Butter
4 Stem(s) Parsley
1-2 TEASPOONS Cornstarch
1 pinch Sugar
7-10 Tbsp Cling film

Directions

1
For the stain, roughly chop juniper berries. Crush cloves. Crumble bay leaves. Mix juniper berries, cloves, bay leaf, pepper and thyme. Wash the meat, dab dry and rub with the marinade all around. Wrap in foil and leave to stand for approx. 12 hours
2
Clean and clean the mushrooms and, depending on the size, possibly halve them. Peel onions and finely dice 3 onions. Take the meat out of the foil, do not remove the marinade. Salt the meat. Heat 3 tablespoons of oil in a frying pan, fry the meat well all around and remove. Add onions and mushrooms to the frying fat and fry. Add tomato paste, sweat it and deglaze with red wine and beef stock. Bring to the boil and put the meat back in. Cover and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 3 1/2 hours
3
Finely dice 2 onions. Heat 1 tablespoon of oil in a pot and fry the onions until transparent. Add the cranberries, sprinkle with brown sugar and allow to caramelize briefly. Deglaze with orange juice and vinegar. Stir in mustard, bring to the boil and simmer for about 10 minutes. Then season to taste with salt and pepper. Remove from the heat, blend briefly with a hand blender and allow to cool
4
In the meantime clean the Brussels sprouts, carve the stalk crosswise. Wash the cabbage. Peel and wash the potatoes. Cook potatoes in boiling salted water for about 20 minutes. Put Brussels sprouts in boiling salted water and cook for about 18 minutes. Chop 1 onion finely. Melt the butter in a small pot and fry the onion over low heat until transparent. Wash parsley, shake dry and chop finely
5
Remove the roaster from the oven, carefully lift out the meat, let it drain and keep it warm. Stir starch and 2-3 tablespoons of water until smooth. Bring the roast stock to the boil, stir in the starch, bring to the boil again. Season sauce with salt, pepper and sugar. Keep warm. Drain potatoes. Drain Brussels sprouts and mix with onion butter. Cut the meat open. Arrange meat and sauce sprinkled with some parsley on a plate. Sprinkle the potatoes with the rest of the parsley, add the sprouts and chutney in small bowls
6
Waiting time approx. 12 hours