Roast beef with red wine onions and carrot vegetables

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Onions peel, roughly dice. Wash and dab the meat dry and bind it into shape if necessary. Heat clarified butter in a roaster. Brown the meat thoroughly all around. Season with salt and pepper. Add onions and fry. Deglaze with 200 ml wine and 200 ml water. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 1/2 hours

2. 2

   Peel, wash and cut the carrots into thick slices. Peel red onions and cut into quarters or sixths. Heat olive oil in a pot. Sauté onions in it, season with salt and pepper. Deglaze with 100 ml wine and cook in a closed pot for about 10 minutes

3. 3

   Wash parsley, shake dry, pluck leaves from the stalks and cut into strips. Heat 1 tablespoon of fat, sauté carrots for 1-2 minutes, deglaze with stock, bring to the boil and cook for about 5 minutes. Add parsley shortly before the end of the cooking time

4. 4

   Form the dumpling mixture into a roll (approx. 5 cm Ø) and cut into 16 slices. Heat 2 tablespoons of fat and fry the dumpling talers for approx. 4 minutes while turning. Remove the roast and keep warm. Fill up frying stock with water to 400 ml, pour through a sieve. Bring to the boil briefly, season to taste with salt, pepper and sugar. Stir starch and 3 tbsp. water until smooth, thicken sauce with it. Cut the roast open, serve with sauce and vegetables. Add dumpling thaler

5. 5

   with 6 people:

Nutrition Facts

KCAL
570 kcal

CARBS
39 g

FATS
17 g

PROTEINS
55 g