Thyme and mustard roast beef with potato thalers

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 80 °C/ circulating air and gas: see manufacturer). Wash meat and pat dry. Cut off the upper layer of fat (some fat should remain). Heat the lard in a flat roasting pan and roast the meat in it over a high heat for about 6 minutes.

2. 2

   With the layer of fat facing upwards, place in the roaster and roast in the hot oven for about 3 1⁄2 hours.

3. 3

   Meanwhile, for the paste, crush mustard seeds, sea salt, peppercorns and thyme coarsely in a mortar (or put them in a freezer bag and roll them over a few times with a rolling pin).

4. 4

   Mix with 2 tablespoons of oil. Coat the roast beef with it after about 1 hour frying time.

5. 5

   For the thalers cut the cheese into 16 cubes. Wash parsley, shake dry, pluck off leaves and chop finely. Knead dumpling dough with parsley. Form 16 thalers from the mixture, put 1 cheese cube in the middle of each and close the dough around it.

6. 6

   Turn thalers in breadcrumbs. Clean and wash the beans, cover and cook in little boiling salt water for 15-20 minutes. Coarsely chop the walnuts.

7. 7

   Heat 2 tablespoons of oil in a frying pan. Fry the potato thalers for about 5 minutes while turning. Take out, keep warm in the oven. Roast the nuts in the pan and sprinkle with 1 tbsp. sugar, caramelise until golden.

8. 8

   Drain the beans and let them drain. Add beans and butter to the nuts. Season with salt and pepper. Cut the meat open. Serve with potato thalers and beans.

Nutrition Facts

KCAL
710 kcal

CARBS
50 g

FATS
32 g

PROTEINS
51 g