Roast beef on cauliflower and tomato vegetables

Billie Wagner
4 1
135 mins
135 mins


Servings: 4
  • 1.25 kg Roast beef (from the leg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS clarified butter
  • 1 collar Soup Greens
  • 2 Onions
  • 1/4 l White wine
  • 1/4 l clear broth (instant)
  • 1 Head Cauliflower
  • 500 g Tomatoes
  • 50 g Butter or margarine
  • 25 g Flour
  • 1/4 l Milk
  • 50 g grated medieval Gouda cheese
  • 2 TABLESPOONS Almond slivers
  • 1 collar Parsley


  1. 1

    Wash the meat, dab dry and rub all around with salt and pepper. Heat the lard and fry the meat on all sides until brown. Clean, wash and coarsely chop the soup greens.

  2. 2

    Onions peel and quarter. Fry the ingredients briefly. Deglaze with wine and 1/8 litre stock and braise in the preheated oven (electric: 200°C/ gas: level 3) for about 2 hours. Gradually pour on the remaining stock and top the roast with the stock.

  3. 3

    Clean, wash and cut the cauliflower into thick slices. Clean, wash and slice the tomatoes. Cook cauliflower in boiling salted water for 5-7 minutes. Heat 25 g fat. Sweat flour in it.

  4. 4

    Deglaze with 1/4 litre stock and milk, simmer for about 5 minutes. Melt cheese in the sauce, season to taste. Steam tomato wedges in the remaining melted fat, add drained cauliflower and season.

  5. 5

    Roast the almonds in a dry pan. Wash and chop the parsley. Cut the roast open and arrange on a plate with vegetables. Sprinkle parsley and almonds over it and add sauce.