300 ml Balsamic vinegar
0.5 units Celery
6 units Cloves
200 ml Cream (or oat cream)
800 ml Dry red wine
10 units Juniper berries
1.5 kg Mock tenderloin
40 g Parmesan
80 g Polenta
1 tbsp Rapeseed oil
2 sprig Rosemary
2 units Spanish onion
300 ml Vegetable stock
10 units allspice
4 sheet bay leaves
30 g butter
3 units carrots
freshly grated nutmeg
3 tbsp maple syrup
1 tbsp olive oil
2 pinch pepper (ground)
2 pinch sea salt
1 tbsp tomato purée
400 ml water
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.
Ingredients
1.5 kg Mock tenderloin, 1 units Spanish onion, 3 units carrots, 0.5 units Celery, 1 tbsp Rapeseed oil, 800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 sprig Rosemary, 10 units Juniper berries, 4 sheet bay leaves, 10 units allspice, 6 units Cloves
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.
Ingredients
1 units Spanish onion, 1 tbsp olive oil
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.
Ingredients
1 tbsp tomato purée, 1 pinch sea salt, 1 pinch pepper (ground)
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.
Ingredients
300 ml Vegetable stock, 200 ml Cream (or oat cream), 1 pinch sea salt, 1 pinch pepper (ground), freshly grated nutmeg, 80 g Polenta, 40 g Parmesan, 30 g butter
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.
Ingredients
3 tbsp maple syrup
Divide the polenta between four plates, slice up the marinated pot roast, arrange with the polenta and serve with the gravy.
1306
98.43 g
60.21 g
60.65 g
