Roast beef in cognac-pepper sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel onions and carrots. Wash the carrots. Cut both into large pieces. Rub the meat with salt and pepper. Heat oil in a wide frying pan and fry the meat all around. Pour on 1.5 litres of water. Add onions, carrots, bay leaf, thyme and peppercorns. Cover the meat and braise at medium heat for about 1 1/2 hours.

2. 2

   In the meantime, remove the crusts from the toast and cut into cubes. Heat a coated pan and roast the bread cubes in it without fat until golden brown. Let it cool down. Mix dumpling powder with 750 ml cold water and let it swell for about 10 minutes. Divide the potato dough into 12 pieces of equal size. Form dumplings with wet hands and press some bread cubes into the middle of each. Cook the dumplings in plenty of salted water at low to medium heat for about 20 minutes. Remove meat from the roaster and let it rest for about 10 minutes. Pour gravy through a sieve. Let 1.2 litres of stock boil down to 800 ml for about 15 minutes. Stir in cognac and green peppercorns. Season with salt. In the meantime wash and clean the broccoli and divide into florets. Cook broccoli in boiling salted water for about 7 minutes. Roast almonds in a pan without fat.

3. 3

   Remove meat from the roaster and let it rest for about 10 minutes. Pour gravy through a sieve. Let 1.2 litres of stock boil down to 800 ml for about 15 minutes. Stir in cognac and green peppercorns. Season with salt. In the meantime wash and clean the broccoli and divide into florets. Cook broccoli in boiling salted water for about 7 minutes. Roast almonds in a pan without fat. Take them out and let them cool down. Drain broccoli, let it evaporate and mix with almonds. Season with salt and pepper. Heat butter until it becomes frothy. Cut meat into slices and arrange on a plate with the dumplings and broccoli. Sprinkle dumplings and broccoli with frothed butter. Sprinkle meat with coarsely crushed black pepper and green peppercorns and serve garnished with parsley

4. 4

   Take them out and let them cool down. Drain broccoli, let it evaporate and mix with almonds. Season with salt and pepper. Heat butter until it becomes frothy. Cut meat into slices and arrange on a plate with the dumplings and broccoli. Sprinkle dumplings and broccoli with frothed butter. Sprinkle meat with coarsely crushed black pepper and green peppercorns and serve garnished with parsley

Nutrition Facts

KCAL
750 kcal

CARBS
36 g

FATS
33 g

PROTEINS
71 g