Roast neck of beef
easy
150 mins
150 mins
Ingredients
- 1.5 kg Roast neck of beef
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp ground pimento
- 50 g clarified butter
- 1 (approx. 1.5 kg) Red cabbage
- 1 (approx. 50 g) Onion
- 50 g brown candy
- 3 Bay leaves
- 4-5 Anise stars
- 5-6 Tbsp Fruit vinegar
- 3 pears, approx. 500 g
- 1/8 l White wine
- 1 Cinnamon stick
- 1 TABLESPOON Sugar
- 3/8 l clear broth (instant)
- 250 g Whipped cream
- 1 -2 TABLESPOONS Flour
- 7-10 Tbsp Parsley
Directions
- 1
Rub the meat with salt, pepper and pimento. Fry all around in 30 g hot clarified butter in a roasting pan, pour on 1/4 litre of water. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 1/2 - 2 hours.
- 2
Turn around after 45 minutes. Meanwhile clean the red cabbage, quarter it and remove the stalk. Cut the quarter crosswise into thin strips. Peel onion and cut into cubes. Sauté cabbage and onions in the remaining fat.
- 3
Add rock candy, bay leaf, aniseed, vinegar and 1/8 litre of water. Cover and cook for about 70 minutes at medium heat. Meanwhile wash the pears, cut them into eighths, remove the seeds and stew them in white wine with cinnamon and sugar for 10-15 minutes.
- 4
Cream 250 g butter, sugar, vanilla and orange peel with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder, 1 pinch of salt and poppy seeds. Alternately stir into the dough with the buttermilk.
- 5
Season red cabbage with salt and pepper. Cut the roast open, arrange with cabbage and pear wedges. Garnish with parsley.
Nutrition Facts
750 kcal
30 g
44 g
53 g
More Delicious Recipes
