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Marinated pot roast

Name: Marinated pot roast
Yield: 4
Cuisine: European, German
Ingredients: 1.5 kg Mock tenderloin; 3 styk carrots; 2 styk onions; 800 ml Dry red wine; 300 ml Balsamic vinegar; 400 ml water; 2 Gren Rosemary; 10 styk Juniper berries; 4 Blad bay leaves; 10 styk allspice; 6 styk Cloves; 2 Spiseskefuld Salt; 2 Spiseskefuld Sugar; 0.5 Teskefuld Peppercorns; 2 Spiseskefuld clarified butter; 0.5 Spiseskefuld Salt; 1 Spiseskefuld tomato purée; 100 ml olive oil; 1 Tå garlic; 1 Gren rosemary; 1 Gren thyme; 300 ml Vegetable stock; 1 Knibe ground pepper; 80 G Polenta; 40 G Parmesan; 30 G butter; 200 G Cream; 1 Knibe ground nutmeg; 3 Spiseskefuld Maple syrup

Marinated pot roast with creamy Parmesan polenta

4h 40min

easy

Ingredienser

4 Portioner

300 ml Balsamic vinegar
6 styk Cloves
200 G Cream
800 ml Dry red wine
10 styk Juniper berries
3 Spiseskefuld Maple syrup
1.5 kg Mock tenderloin
40 G Parmesan
0.5 Teskefuld Peppercorns
80 G Polenta
2 Gren Rosemary
2.5 Spiseskefuld Salt
2 Spiseskefuld Sugar
300 ml Vegetable stock
10 styk allspice
4 Blad bay leaves
30 G butter
3 styk carrots
2 Spiseskefuld clarified butter
1 Tå garlic
1 Knibe ground nutmeg
1 Knibe ground pepper
100 ml olive oil
2 styk onions
1 Gren rosemary
1 Gren thyme
1 Spiseskefuld tomato purée
400 ml water

European, German

meat dishes, beef

sulphur dioxide/sulphites, milk

lactose, histamine, alcohol

grater

Forberedelse

Ingredienser
1,5 kg Mock tenderloin, 3 styk carrots, 2 styk onions

Pickle the roast
Remove the fat and sinews from the beef. Wash and peel the onions, carrots and celeriac if necessary. Cut the vegetables into walnut-sized pieces. Heat 1 tbsp rapeseed oil in a large pan and sauté the vegetables for 5 minutes. Deglaze with wine, vinegar and water. Wash the rosemary, shake it dry, add it with the spices and simmer for 15 minutes. Allow the marinating liquid to cool to room temperature and place the meat in it. Refrigerate the meat for 3 days.
Ingredienser
800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 Gren Rosemary, 10 styk Juniper berries, 4 Blad bay leaves, 10 styk allspice, 6 styk Cloves, 2 Spiseskefuld Salt, 2 Spiseskefuld Sugar, 0,5 Teskefuld Peppercorns

Sear the meat
After 3 days, remove the meat from the marinating liquid and dab it dry. Preheat the oven to 160 degrees (fan-assisted). Peel and finely chop the Spanish onion. Heat a large, oven-proof pan over a high heat, add the olive oil and sear the meat all over.
Ingredienser
2 Spiseskefuld clarified butter, 0,5 Spiseskefuld Salt

Cooking sauerbraten
Remove the meat from the pan, add the onion and fry for 2 minutes. Add the tomato purée and continue to cook for a further 2 minutes. Pour in the marinating liquid and re-add the beef. Put on the pan lid and cook in the oven for approx. 2–3 hours. The meat should have a core temperature of 85 degrees and be tender when stabbed with a knife.
Ingredienser
1 Spiseskefuld tomato purée

Ingredienser
100 ml olive oil, 1 Tå garlic, 1 Gren rosemary, 1 Gren thyme

Cook the polenta
Meanwhile, bring the stock and cream to the boil and season with salt, pepper and nutmeg. Add the polenta, stirring continuously, bring back to the boil and leave to soak for 10 minutes. Finely grate the Parmesan and stir it into the polenta with the butter.
Ingredienser
300 ml Vegetable stock, 1 Knibe ground pepper, 80 G Polenta, 40 G Parmesan, 30 G butter, 200 G Cream, 1 Knibe ground nutmeg

Gravy
Remove the fully cooked meat from the marinating liquid. Pass the liquid through a sieve and leave it to reduce in a pan to form a thick gravy. Season the gravy with salt, pepper and maple syrup.
Ingredienser
3 Spiseskefuld Maple syrup