Roast beef with roasted potatoes and vegetables

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Knead the flour with 1 tablespoon of fat to a dumpling. Cover it and let it rest in the refrigerator. Wash the meat, dab dry and rub with salt and pepper. Heat 2 tablespoons of oil in a roaster. Brown the meat thoroughly all around. Braise the tomato paste with it. Add bay leaf and coriander. Deglaze with 3/4 litre hot broth. Cover and braise at medium heat for 2 1/2 hours. Peel, wash and cut potatoes into large pieces. Clean, wash and cut leek into rings. Peel carrots and cut them diagonally into slices. Peel garlic and chop finely. Heat remaining fat in a pot. Sauté carrots and garlic. Add leek. Pour on 1/2 litre stock. Bring to the boil and season with a little pepper and salt. Steam covered for about 15 minutes. Heat the remaining oil in a pan. Fry the potatoes for about 20 minutes while turning. Season with salt and pepper. Take the meat out and keep it warm. Remove bay leaf. Pour sauce stock with remaining stock into a small pot. Puree the onions in it with a chopping stick. Stir in the flour-fat dumpling. Let simmer for about 5 minutes while stirring. Arrange meat, vegetables and potatoes on a preheated plate. Pour some sauce over the meat. Garnish with lemon slices and shavings and coriander. Add the rest of the sauce extra

2. 2

   Cutlery: C. Mertens

3. 3

   Sauce boat and plate: own

Nutrition Facts

KCAL
600 kcal

CARBS
34 g

FATS
24 g

PROTEINS
60 g