Roast beef with Rioja onions and carrot-parsley vegetables

Name: Roast beef with Rioja onions and carrot-parsley vegetables
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Ingredients: 1.5 kg Roast beef (from the leg); 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Onions; 300 ml dry red wine (e.g. Rioja); 600 g Carrots; 1 Branch rosemary; 250 g red onions; 1 TABLESPOON Olive oil; 1/2 bunch Parsley; 3 TABLESPOONS Butter or margarine; 150 ml Vegetable broth (instant); 1 package (750 g) Dumpling dough (cooling shelf); 1 pinch Sugar; 1 TABLESPOON Cornstarch

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
170 mins

TOTAL TIME
170 mins

Ingredients

Servings: 6

1.5 kg Roast beef (from the leg)
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Onions
300 ml dry red wine (e.g. Rioja)
600 g Carrots
1 Branch rosemary
250 g red onions
1 TABLESPOON Olive oil
1/2 bunch Parsley
3 TABLESPOONS Butter or margarine
150 ml Vegetable broth (instant)
1 package (750 g) Dumpling dough (cooling shelf)
1 pinch Sugar
1 TABLESPOON Cornstarch

Directions

1
Wash the meat and dab it dry and bind it into shape if necessary. Heat the lard in an ovenproof roaster. Brown the meat thoroughly all around. Season with salt and pepper. Peel onions, dice roughly, add and fry. Deglaze with 200 ml wine and 200 ml water.
2
Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 1/2 hours. In the meantime peel and wash the carrots and cut them into sticks. Wash the rosemary, shake dry and pluck the needles from the twigs. Peel red onions and cut them in half depending on their size. Heat olive oil in a pot. Brown the onions in it, add rosemary and season with salt and pepper. Deglaze with 100 ml wine and cook in a closed pot for about 10 minutes. Wash parsley, shake dry, pluck leaves from the stems and cut into strips. Heat 1 tablespoon of fat, sweat 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 cooking time. Form dumpling mixture into a roll (approx. 5 cm Ø) and cut into 16 slices. Heat 2 tablespoons of fat and cook dumpling thalers for about 4 minutes while turning.
3
Deglaze with 100 ml wine and cook in a closed pot for about 10 minutes. Wash parsley, shake dry, pluck leaves from the stems and cut into strips. Heat 1 tablespoon of fat, sweat 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 cooking time. Form dumpling mixture into a roll (approx. 5 cm Ø) and cut into 16 slices. Heat 2 tablespoons of fat and cook dumpling thalers for about 4 minutes while turning. Remove the roast and keep warm. Fill up roast 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 tablespoons of water until smooth, thicken sauce with it. Cut the roast open, serve with sauce and vegetables. Add dumpling thalers
4
Remove the roast and keep warm. Fill up roast 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 tablespoons of water until smooth, thicken sauce with it. Cut the roast open, serve with sauce and vegetables. Add dumpling thalers
5
Preparation time approx. 2 hours 50 minutes