Roast beef with caramelized vegetables

Arlie Wyatt
3 1
120 mins
120 mins


Servings: 4
  • 1 kg Roast beef (from the flower)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 30 g clarified butter
  • 1 (à 200 g) red, green and yellow peppers
  • 1 yellow melon pumpkin
  • 7-10 Tbsp (Squash or Partison; alternatively 400 g yellow zucchini)
  • 2 medium-sized onions
  • 200 g Sugar
  • 200 ml Wine vinegar
  • 2 TABLESPOONS Mustard seeds
  • 1 TABLESPOON Cornstarch
  • 7-10 Tbsp chive rolls and
  • 7-10 Tbsp Parsley
  • 7-10 Tbsp Aluminium foil


  1. 1

    Wash the meat and dab dry. Rub with salt and pepper and place on a fat pan of the oven. Heat clarified butter and pour over the meat. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 13/4 hours. Gradually pour 3/8 litres of water over the meat. In the meantime wash and clean the peppers and cut them into strips. Wash, clean and slice the zucchini. Peel and chop the onions. Caramelize sugar in a large pot until golden brown. Deglaze with vinegar and 1/4 litre water and bring to the boil. Add mustard seeds, prepared vegetables and onions. Season with salt and pepper. Cook for about 12 minutes. Wrap roast beef in aluminium foil and keep warm. Loosen the roast and add to the vegetables through a sieve. Mix cornflour with a little water and thicken the vegetables. Season if necessary. Cut the roast into slices and arrange on a plate together with the vegetables. Garnish with parsley and sprinkle with chive rolls. Spaetzle go well with it

  2. 2

    Glasses: Kosta Boda

  3. 3

    Plate: Eschenbach

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