Roast beef in red wine jelly

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Rub the roast beef with salt and pepper and place in the fat pan of the oven. Pour hot fat over it and bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 50-60 minutes.

2. 2

   Remove and let it cool down. Clean and wash the carrots, cut them into thin slices and stew them in a little salt water for about 10 minutes. Drain the vegetable water. Use small cookie cutters to cut out flowers from the carrot slices.

3. 3

   Soak gelatine in plenty of cold water. Heat the meat stock and pour it through a paper filter (coffee filter). Dissolve squeezed out gelatine in it, add red wine. Season to taste with salt and pepper.

4. 4

   Pour a "mirror" into an oval form (approx. 2 litres capacity) and let it solidify in the refrigerator. Wash the parsley and pluck the leaves from the stems. Place carrot blossoms and parsley leaves on the mirror at the edge of the mould.

5. 5

   Pour a mirror on it again and let it solidify. Cut the roast beef into slices about 2 mm thick and arrange in flakes on the jelly mirror. Cover with red wine stock (let remaining red wine stock gel on a flat plate, later dice).

6. 6

   Cover and leave to set in the refrigerator for 4-5 hours. Turn the roast beef over onto a large plate. Arrange jelly cubes all around. A remoulade sauce tastes very good with it.