10 units Allspice berries
300 ml Balsamic vinegar
4 Sheet Bay
30 g Butter
3 units Carrots
0.5 units Celery
6 units Cloves
200 ml Cream (or oat cream)
800 ml Dry red wine
10 units Juniper berries
3 Tablespoon Maple syrup
1.5 Kg Mock tenderloin
1 Tablespoon Olive oil
40 g Parmesan
80 g Polenta
1 Tablespoon Rapeseed oil
2 Sprig Rosemary
2 units Spanish onion
1 Tablespoon Tomato purée
300 ml Vegetable stock
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 Tablespoon Rapeseed oil, 800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml Water, 2 Sprig Rosemary, 10 units Juniper berries, 4 Sheet Bay, 10 units Allspice berries, 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 Tablespoon 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 Tablespoon Tomato purée
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), 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 Tablespoon Maple syrup
Divide the polenta between four plates, slice up the marinated pot roast, arrange with the polenta and serve with the gravy.
1304.5
98.37 g
60.19 g
60.39 g
