Roast beef with cheese sesame crust and savoy cabbage chanterelles

Name: Roast beef with cheese sesame crust and savoy cabbage chanterelles
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 collar Soup Greens; 2 TABLESPOONS Oil; 1.2 kg Semper Roll; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 3/4 l clear broth (instant); 75 ml dry, white port wine; 1 kg Savoy cabbage; 1 glass (212 ml; separation weight: 115 g) Chanterelles; 30 g Butter or margarine; 50 g grated gouda cheese; 20 g Sesame; 3 TABLESPOONS dark sauce thickener; 1/2 (75 g) Becher Crème fraîche; 7-10 Tbsp Tomato rose, bay leaf and parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 collar Soup Greens
2 TABLESPOONS Oil
1.2 kg Semper Roll
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
3/4 l clear broth (instant)
75 ml dry, white port wine
1 kg Savoy cabbage
1 glass (212 ml; separation weight: 115 g) Chanterelles
30 g Butter or margarine
50 g grated gouda cheese
20 g Sesame
3 TABLESPOONS dark sauce thickener
1/2 (75 g) Becher Crème fraîche
7-10 Tbsp Tomato rose, bay leaf and parsley

Directions

1
Clean, wash and cut the soup greens into pieces. Heat the oil in a frying pan. Rub the meat with salt and pepper and fry well all around in hot oil. Add bay leaf and soup greens.
2
Deglaze with 1/2 litre stock and port wine. Bring everything to the boil and let it cook at medium heat for 1 3/4 hours. In the meantime, clean, wash and cut the cabbage into eighths and cut out the stalk. Cut the cabbage into fine strips.
3
Drain the chanterelles. Heat the fat in a pot. Steam mushrooms and cabbage for 10 minutes. Season with salt and pepper and keep warm. Remove the roast, spread cheese and sesame seeds on top.
4
Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for another 10 minutes. Add the rest of the stock to the roast stock and pour it through a sieve into a pot. Bring to the boil, add sauce thickener and bring to the boil again.
5
Refine with crème fraîche. Season to taste with salt and pepper. Arrange the meat and cabbage on a plate. Garnish with tomato rose, bay leaf and parsley. Serve with extra sauce. Boiled potatoes taste good with it.