Roast beef in a bed of salt and pepper with onion pesto and antipasti vegetables

Name: Roast beef in a bed of salt and pepper with onion pesto and antipasti vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 400 g Mushrooms; 2 red peppers; 500 g Courgette; 500 g Carrots; 250 g Shallots; 5 Garlic cloves; 1 collar Rosemary; 12 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TSP Sugar; 15 TABLESPOONS light balsamic vinegar; 1 collar Thyme; 2 TABLESPOONS black peppercorns; 1.25 kg coarse sea salt; 1 (approx. 1.8 kg) Roast beef; 5 red onions; 200 g sour cream; 1 TABLESPOON Honey

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

400 g Mushrooms
2 red peppers
500 g Courgette
500 g Carrots
250 g Shallots
5 Garlic cloves
1 collar Rosemary
12 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TSP Sugar
15 TABLESPOONS light balsamic vinegar
1 collar Thyme
2 TABLESPOONS black peppercorns
1.25 kg coarse sea salt
1 (approx. 1.8 kg) Roast beef
5 red onions
200 g sour cream
1 TABLESPOON Honey

Directions

1
Clean the mushrooms, wash and possibly halve them. Clean, wash and chop the peppers. Wash, clean, halve and slice the zucchini. Clean, peel and cut carrots lengthwise into halves and slices.
2
Peel the shallots and 4 garlic cloves. Coarsely chop the garlic. Wash the rosemary, shake dry and, except for something to garnish, remove the needles and chop coarsely. C
3
Heat 8 tablespoons of oil in portions in a large frying pan, fry the vegetables in it, turning them one after the other for about 4 minutes each. Season with salt, pepper, rosemary and garlic. Sprinkle each with 1 tsp. sugar, caramelise briefly and deglaze each with 3-4 tbsp. vinegar.
4
Mix the vegetables together and chill for at least 1 hour.
5
Wash the thyme, shake dry and chop coarsely except for a little to garnish. Coarsely crush the pepper in a mortar. Mix sea salt with thyme and pepper and place in an ovenproof casserole dish.
6
Wash the meat, dab dry. Heat 2 tablespoons of oil in a large frying pan. Brown the meat thoroughly all around. Place on the salt bed. In a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see
7
manufacturer) for approx. 1 1/2 hours (best measured with a roast thermometer, inside the meat should have 58-60° C).
8
For the onion pesto, peel and finely dice the onions and 1 clove of garlic. Heat 2 tablespoons of oil, fry the onions and garlic at low heat until transparent. Add the rest of the chopped rosemary and fry briefly.
9
Pour into a bowl and allow to cool briefly. Stir in sour cream and honey, season to taste with salt and pepper. Season vegetables again with salt, pepper and vinegar. Remove meat from the oven, cut into slices and serve with vegetables and onion pesto.
10
Garnish with rosemary and thyme.