Roast beef with nut crust, cream gnocchi and Cumberland smoothie

Name: Roast beef with nut crust, cream gnocchi and Cumberland smoothie
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 5 Onions; 9 stems Thyme; 2.5 kg Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1/2 TABLESPOONS clarified butter; 100 g Hazelnuts (with skin); 75 g Butter; 2 TABLESPOONS Breadcrumbs; 5-6 Tbsp Oil; 1 kg fresh gnocchi (cooling shelf); 400 g Whipped cream; 125 ml Orange juice; 1 jar (400 g) Cranberries (type jam); 3 stems Parsley; 7-10 Tbsp Thyme; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

5 Onions
9 stems Thyme
2.5 kg Roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1/2 TABLESPOONS clarified butter
100 g Hazelnuts (with skin)
75 g Butter
2 TABLESPOONS Breadcrumbs
5-6 Tbsp Oil
1 kg fresh gnocchi (cooling shelf)
400 g Whipped cream
125 ml Orange juice
1 jar (400 g) Cranberries (type jam)
3 stems Parsley
7-10 Tbsp Thyme
7-10 Tbsp Kitchen yarn

Directions

1
Peel 3 onions, dice finely. Wash thyme, shake dry, pluck leaves from stems. Wash meat, dab dry. Cut the fat and skin layer from the meat with a sharp knife. Tie the meat with kitchen string. Season with salt and pepper.
2
Heat clarified butter in a small pan, fry the onions until translucent. Add 2/3 of the thyme. Place the roast beef on a baking tray, spread the onion mixture evenly on top. Roast in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 1 3/4 hours. (Check the temperature with a roast thermometer, core temperature should be 64 °C).
3
After half the frying time, deglaze with 200 ml of water. For the crust chop the nuts finely. Melt the butter. Mix butter, nuts and breadcrumbs. Take the roast out of the oven about 30 minutes before the end of the roasting time and spread about 2/3 of the nut mixture on it.
4
Heat 3-4 tablespoons of oil in a very large frying pan. Fry the gnocchi in it while turning. Deglaze with cream and simmer for about 3 minutes. Season with salt and pepper. Pour into an ovenproof bowl and spread the rest of the nut mixture on top.
5
In the meantime, peel 2 onions for the warm smoothie, dice finely. Heat 2 tablespoons of oil in a small pot and fry the onions until transparent. Deglaze with orange juice. Stir in cranberries and bring to the boil. Remove the roast from the oven, take it off the baking tray and let it rest covered for about 15 minutes.
6
Turn the oven up (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer). Put the gnocchi in the oven and bake for about 15 minutes. Pour the gravy into the smoothie. Bring to the boil and simmer for about 3 minutes. Puree finely with a hand blender, season with salt and pepper.
7
Wash parsley, shake dry and chop finely. Cut the roast open, sprinkle with remaining thyme and garnish with a thyme stalk as desired. Arrange gnocchi sprinkled with parsley and serve with smoothie in a bottle.