Distribuidores
Selecionar país e idioma
  • Produtos
  • Experienciar ao vivo
  • Serviço de assistência técnica

Marinated pot roast

Marinated pot roast with creamy Parmesan polenta

    2h

    Easy

Ingredientes

4 Porções
  • 10 Unidade Allspice berries

  • 300 ml Balsamic vinegar

  • 4 Folha Bay

  • 30 G Butter

  • 3 Unidade Carrots

  • 0,5 Unidade Celery

  • 6 Unidade Cloves

  • 200 ml Cream (or oat cream)

  • 800 ml Dry red wine

  • 10 Unidade Juniper berries

  • 3 Colher de sopa Maple syrup

  • 1,5 kg Mock tenderloin

  • 1 Colher de sopa Olive oil

  • 40 G Parmesan

  • 80 G Polenta

  • 1 Colher de sopa Rapeseed oil

  • 2 Ramo Rosemary

  • 2 Unidade Spanish onion

  • 1 Colher de sopa Tomato purée

  • 300 ml Vegetable stock

  • 400 ml Water

    European, German

    Meat dishes, Beef

    Lactose, Histamine, Alcohol

Preparação

  • 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.

  • Ingredientes

  • 1,5 kg Mock tenderloin, 1 Unidade Spanish onion, 3 Unidade Carrots, 0,5 Unidade Celery, 1 Colher de sopa Rapeseed oil, 800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml Water, 2 Ramo Rosemary, 10 Unidade Juniper berries, 4 Folha Bay, 10 Unidade Allspice berries, 6 Unidade Cloves

  • 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.

  • Ingredientes

  • 1 Unidade Spanish onion, 1 Colher de sopa Olive oil

  • 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.

  • Ingredientes

  • 1 Colher de sopa Tomato purée

  • 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.

  • Ingredientes

  • 300 ml Vegetable stock, 200 ml Cream (or oat cream), 80 G Polenta, 40 G Parmesan, 30 G Butter

  • 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.

  • Ingredientes

  • 3 Colher de sopa Maple syrup

  • Finishing touches

    Divide the polenta between four plates, slice up the marinated pot roast, arrange with the polenta and serve with the gravy.

Valor nutricional por porção

kcal

1304

Proteína

98.38 G

Óleo/gordura

60.19 G

Hidratos de carbono

60.4 G

AutorBORA
NewsletterNão perca nenhuma novidade

Receba todas as informações sobre os nossos produtos de forma cómoda através da newsletter.

Mais receitas