300 ml Balsamic vinegar
6 kus Cloves
200 G Cream
800 ml Dry red wine
10 kus Juniper berries
1.5 kg Mock tenderloin
40 G Parmesan
0.5 Čajová lžička Peppercorns
80 G Polenta
300 ml Vegetable stock
10 kus allspice
4 Listy bay leaves
30 G butter
3 kus carrots
0.5 kus celeriac
2 Lžíce clarified butter
1 Toe garlic
3 Lžíce maple syrup
1 Pinch nutmeg (ground)
100 ml olive oil
2 kus onions
1 Pinch pepper (ground)
3 Pobočka rosemary
2.5 Lžíce salt
2 Lžíce sugar
1 Pobočka thyme
1 Lžíce tomato purée
400 ml water
Remove the fat, tendons and silver skin from the beef.
Peel the carrots, celery and onions and cut into walnut-sized pieces.
Složení
1,5 kg Mock tenderloin, 3 kus carrots, 0,5 kus celeriac, 2 kus onions
Wash the rosemary and shake dry.
Pour the vegetables, red wine, vinegar and water into the pan, add the rosemary and spices and simmer for 15 minutes.
Let the stock cool to room temperature, add the meat and chill in the fridge for 3 days.
Složení
800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 Pobočka rosemary, 10 kus Juniper berries, 4 Listy bay leaves, 10 kus allspice, 6 kus Cloves, 2 Lžíce salt, 2 Lžíce sugar, 0,5 Čajová lžička Peppercorns
Remove the meat from the stock, pat dry and season with salt.
Pour the stock through a sieve into a container and set the vegetables to one side.
Heat the clarified butter in a large, ovenproof pan over a medium heat. Sear the meat on all sides.
Složení
0,5 Lžíce salt, 2 Lžíce clarified butter
Remove the meat from the pan,
add the vegetables and fry until roasted. Add the tomato purée and fry for 2 mins.
Pour in the stock, stir and add the meat.
Cover the pan and cook the meat in the oven for approx. 2-3 hrs.
Složení
1 Lžíce tomato purée
Wash the tomatoes and score them crosswise.
Flatten the garlic with the back of a knife.
Wash the rosemary and thyme and shake dry.
Heat the oil in a pan and spread out. Cook the tomatoes, garlic, thyme and rosemary over a low heat for 20 mins.
Složení
100 ml olive oil, 1 Toe garlic, 1 Pobočka rosemary, 1 Pobočka thyme
Bring the stock and cream to the boil and flavour with pepper and nutmeg.
Add the polenta semolina, stirring constantly, bring to the boil again and leave to soak for 10 minutes.
Finely grate the parmesan and stir into the polenta with the butter.
Složení
300 ml Vegetable stock, 200 G Cream, 1 Pinch pepper (ground), 1 Pinch nutmeg (ground), 80 G Polenta, 40 G Parmesan, 30 G butter
Remove the cooked meat from the stock.
Pour the stock through a sieve into a pan and reduce over a medium heat.
Flavour the sauce with maple syrup.
Složení
3 Lžíce maple syrup
Spread the polenta on plates, arrange the tomatoes, carve the sauerbraten and serve with the sauce and polenta.
1633.5
102.88 G
86.30 G
79.30 G
