Roast beef with mulled wine sauce and polenta talers

Name: Roast beef with mulled wine sauce and polenta talers
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 400 ml Milk; 50 g + 4 tablespoons butter; 7-10 Tbsp Salt; 250 g Polenta; 75 g Parmesan cheese; 7-10 Tbsp freshly grated nutmeg; 1 collar Soup Greens; 3 Onions; 1.2 kg Braised beef from the leg; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 500 ml dry red wine; 2 Bag of mulled wine spice; 1 1/2 kg Brussels sprouts; 150 g streaky smoked bacon; 2 TEASPOONS Cornstarch

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

400 ml Milk
50 g + 4 tablespoons butter
7-10 Tbsp Salt
250 g Polenta
75 g Parmesan cheese
7-10 Tbsp freshly grated nutmeg
1 collar Soup Greens
3 Onions
1.2 kg Braised beef from the leg
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
500 ml dry red wine
2 Bag of mulled wine spice
1 1/2 kg Brussels sprouts
150 g streaky smoked bacon
2 TEASPOONS Cornstarch

Directions

1
Bring 400 ml water, milk, 50 g butter and 1 teaspoon salt to the boil, remove the pot from the heat. Stir in polenta with a whisk. Put the pot back on the stove, stir vigorously with a wooden spoon until the polenta boils up. Let it simmer for about 5 minutes at low heat, stirring frequently and vigorously. Stir in parmesan and season with nutmeg. Spread the mixture on a greased baking tray (approx. 24 x 30 cm). Let it cool down
2
Soup greens clean or peel, wash and cut into cubes. Peel 2 onions and chop them into small pieces. Dab the meat dry and season with salt and pepper
3
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4
Heat the oil in a large frying pan. Fry the onion sausage in it until crumbly. Season with pepper, paprika and a little salt. Stir in tomato paste, sweat briefly and deglaze with 1⁄4 l water and cream. Stir in remaining frozen herbs, bring to the boil. Stir in chopped herbs and gnocchi, warm up briefly. Season to taste and serve.
5
In the meantime cut out crescents from the polenta mass with a round cookie cutter (approx. 7 cm Ø). Heat 4 tablespoons of butter in a large frying pan and fry the polenta moons for about 4 minutes each while turning them over.
6
Take the roast out of the roaster and keep it warm. Pour sauce through a sieve, bring to the boil. Stir the starch and 3 tbsp. cold water until smooth and thicken the sauce. Season to taste with salt and pepper. Cut meat into slices and serve with vegetables, polenta and sauce