300 ml Balsamic vinegar
6 Unidade Cloves
200 G Cream
800 ml Dry red wine
10 Unidade Juniper berries
3 Colher de sopa Maple syrup
1.5 kg Mock tenderloin
40 G Parmesan
0.5 Colher de chá Peppercorns
80 G Polenta
2 Ramo Rosemary
2.5 Colher de sopa Salt
2 Colher de sopa Sugar
300 ml Vegetable stock
10 Unidade allspice
4 Folha bay leaves
30 G butter
3 Unidade carrots
2 Colher de sopa clarified butter
1 Dedo do pé garlic
1 Beliscar ground nutmeg
1 Beliscar ground pepper
100 ml olive oil
2 Unidade onions
1 Ramo rosemary
1 Ramo thyme
1 Colher de sopa tomato purée
400 ml water
Ingredientes
1,5 kg Mock tenderloin, 3 Unidade carrots, 2 Unidade onions
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.
Ingredientes
800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 Ramo Rosemary, 10 Unidade Juniper berries, 4 Folha bay leaves, 10 Unidade allspice, 6 Unidade Cloves, 2 Colher de sopa Salt, 2 Colher de sopa Sugar, 0,5 Colher de chá Peppercorns
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.
Ingredientes
2 Colher de sopa clarified butter, 0,5 Colher de sopa Salt
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.
Ingredientes
1 Colher de sopa tomato purée
Ingredientes
100 ml olive oil, 1 Dedo do pé garlic, 1 Ramo rosemary, 1 Ramo thyme
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.
Ingredientes
300 ml Vegetable stock, 1 Beliscar ground pepper, 80 G Polenta, 40 G Parmesan, 30 G butter, 200 G Cream, 1 Beliscar ground nutmeg
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.
Ingredientes
3 Colher de sopa Maple syrup
Divide the polenta between four plates, slice up the marinated pot roast, arrange with the polenta and serve with the gravy.
1633.5
102.88 G
86.30 G
79.30 G
