Roast onion with colourful vegetables
easy
105 mins
105 mins
Ingredients
- 1.5 kg Roast beef (the thick piece from the hip)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 baby onions
- 30 g clarified butter
- 1/4 l Red wine
- 2 Bay leaves
- 1 Cauliflower
- 400 g Carrots
- 1/2 TEASPOON Sugar
- 30 g Butter or margarine
- 100 g Whipped cream
- 1 TABLESPOON Flour
- 3 Stem(s) Parsley
Directions
- 1
Wash the meat and dab dry. Rub with salt and pepper. Peel and slice the onions. Heat the lard in a roaster. Brown the meat thoroughly all around. Brown the onions with.
- 2
Deglaze with 1/4 litre water and red wine. Add bay leaves. Braise in a closed pot for about 1 1/2 hours. Pour 100 ml of water over each one every 20 minutes. In the meantime clean and wash the cauliflower and divide it into small florets. Peel, wash and chop the carrots. Cook the prepared vegetables in boiling salted water, seasoned with sugar, for about 8 minutes. Just before serving, toss in hot fat. Remove meat from the sauce stock and keep warm. Stir cream and flour until smooth. Thicken the sauce with it. Season with salt and pepper.
- 3
Just before serving, toss in hot fat. Remove meat from the sauce stock and keep warm. Stir cream and flour until smooth. Thicken the sauce with it. Season with salt and pepper. Cut the roast open a little and arrange on a plate with the sauce. Add vegetables as well. Chop parsley and sprinkle over it
- 4
Preparation time approx. 1 3/4 hours. With 6 persons
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