Roast beef with braised balsamic cherry tomatoes and roasted polenta cushions

Name: Roast beef with braised balsamic cherry tomatoes and roasted polenta cushions
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 small greens; 1 Onion; 5-6 Tbsp Oil; 1 TEASPOON Oil; 1 kg Bones of beef; 1 TABLESPOON Tomato paste; 500 ml dry red wine; 75 g Parmesan cheese; 30 g Butter; 7-10 Tbsp Salt; 250 g Polenta grits; 1.8 kg Roast beef (without fat cover); 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato ketchup; 3 TABLESPOONS light balsamic vinegar; 2 panicles cherry tomatoes (about 350 g); 2 Federation Carrots; 1 TABLESPOON Honey; 60 g Pine nuts; 1 TEASPOON concentrated cornstarch; 7-10 Tbsp Basil leaves; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

1 small greens
1 Onion
5-6 Tbsp Oil
1 TEASPOON Oil
1 kg Bones of beef
1 TABLESPOON Tomato paste
500 ml dry red wine
75 g Parmesan cheese
30 g Butter
7-10 Tbsp Salt
250 g Polenta grits
1.8 kg Roast beef (without fat cover)
7-10 Tbsp Pepper
2 TABLESPOONS Tomato ketchup
3 TABLESPOONS light balsamic vinegar
2 panicles cherry tomatoes (about 350 g)
2 Federation Carrots
1 TABLESPOON Honey
60 g Pine nuts
1 TEASPOON concentrated cornstarch
7-10 Tbsp Basil leaves
7-10 Tbsp Aluminium foil

Directions

1
Wash, clean and chop the soup greens. Peel and roughly dice the onion. Heat 1 tablespoon of oil in a frying pan. Fry the bones in it for about 5 minutes. Add onions and soup vegetables and fry for another 3-4 minutes. Stir in tomato paste and fry briefly. Deglaze with wine and 500 ml water. Let the sauce simmer gently for about 1 1/2 hours.
2
Grate parmesan. Bring 1 litre of water, butter and 2 teaspoons of salt to the boil. Stir in polenta, bring to the boil and let it swell for about 10 minutes over low heat while stirring. Stir in parmesan and season to taste with salt. Spread polenta on a greased baking tray (approx. 1 cm thick; approx. 24 x 26 cm) and let it cool down.
3
Dab roast beef dry. Remove tendons and fat. Season meat with salt and pepper. Heat 1 tablespoon of oil in a roaster/pan. Sauté the meat in it for about 5 minutes. Remove meat and place on a baking tray. Deglaze frying set with 250 ml water and boil off. Pour the roasting mixture onto the bones.
4
Mix ketchup and 1 tablespoon of vinegar and coat the meat with it. Cook the meat in the preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: see manufacturer) for approx. 1 1/4 hour. It is best to use a meat thermometer, meat should have a core temperature of approx. 58 °C.
5
Wash the tomatoes and dab them dry. Peel and clean the carrots, leaving about 1 cm of carrot green. Mix the carrots and 1 tbsp. oil and add to the meat about 1 hour before the end of the cooking time. Add the tomatoes to the meat about 30 minutes before the end of the cooking time. Mix honey and 1 tsp. water.
6
Strain the sauce through a fine sieve into a pot and boil down to about 400 ml in about 30 minutes. Turn out the polenta and cut it into rhombs (approx. 3 x 3 cm). Heat 2-3 tablespoons of oil in a large pan in portions. Fry the polenta in it for about 4 minutes on both sides until golden brown. Take out and put on a baking tray. Heat 1 tsp. oil in a frying pan. Fry the pine nuts briefly in the oil and take them out.
7
Take the tray with the meat out of the oven. Switch on the oven grill. Push the tray with polenta into the lower rail of the oven. Slide the tray with the meat onto the middle shelf and brown/caramelise the meat under the hot grill for 3-5 minutes. Remove meat from the tray, cover loosely with aluminium foil and leave to rest.
8
Stir starch and 2 tablespoons of water until smooth. Thicken gravy slightly with it. Let the sauce simmer for about 1 minute, then season again. Brush vegetables with honey and roast them under the hot grill for 3-5 minutes, then deglaze with 2 tbsp vinegar. Remove vegetables and polenta from the oven. Season vegetables with salt and some pepper. Arrange polenta on a plate, sprinkle with pine nuts and garnish with basil leaves. Cut the meat thinly and drizzle with some sauce. Add vegetables and polenta.