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Sauerbraten with parmesan polenta

Marinated pot roast with creamy Parmesan polenta

    4h 50min

    medium

Ingredientes

4 Porções
  • 300 ml Balsamic vinegar

  • 6 Unidade Cloves

  • 200 G Cream

  • 800 ml Dry red wine

  • 10 Unidade Juniper berries

  • 1.5 kg Mock tenderloin

  • 40 G Parmesan

  • 0.5 Colher de chá Peppercorns

  • 80 G Polenta

  • 300 ml Vegetable stock

  • 10 Unidade allspice

  • 4 Folha bay leaves

  • 30 G butter

  • 3 Unidade carrots

  • 0.5 Unidade celeriac

  • 2 Colher de sopa clarified butter

  • 1 Dedo do pé garlic

  • 3 Colher de sopa maple syrup

  • 1 Beliscar nutmeg (ground)

  • 100 ml olive oil

  • 2 Unidade onions

  • 1 Beliscar pepper (ground)

  • 3 Ramo rosemary

  • 2.5 Colher de sopa salt

  • 2 Colher de sopa sugar

  • 1 Ramo thyme

  • 1 Colher de sopa tomato purée

  • 400 ml water

    European, German

    meat dishes, beef

    celeriac, sulphur dioxide/sulphites, milk

    lactose, histamine, alcohol

    grater

Preparação

  • Prepare the ingredients

    Remove the fat, tendons and silver skin from the beef.

    Peel the carrots, celery and onions and cut into walnut-sized pieces.

  • Ingredientes

  • 1,5 kg Mock tenderloin, 3 Unidade carrots, 0,5 Unidade celeriac, 2 Unidade onions

  • Pickle the roast

    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.

  • 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

  • Sear the meat

    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.

  • Ingredientes

  • 0,5 Colher de sopa salt, 2 Colher de sopa clarified butter

  • Cooking sauerbraten

    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.

  • Ingredientes

  • 1 Colher de sopa tomato purée

  • Confit the tomatoes

    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. 

  • Ingredientes

  • 100 ml olive oil, 1 Dedo do pé garlic, 1 Ramo rosemary, 1 Ramo thyme

  • Prepare the polenta

    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.

  • Ingredientes

  • 300 ml Vegetable stock, 200 G Cream, 1 Beliscar pepper (ground), 1 Beliscar nutmeg (ground), 80 G Polenta, 40 G Parmesan, 30 G butter

  • Finish the sauce

    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.

  • Ingredientes

  • 3 Colher de sopa maple syrup

  • Finishing touches

    Spread the polenta on plates, arrange the tomatoes, carve the sauerbraten and serve with the sauce and polenta.

Valor nutricional por porção

kcal

1633.5

Proteína

102.88 G

Óleo/gordura

86.30 G

Hidratos de carbono

79.30 G

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