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Sauerbraten with parmesan polenta

Marinated pot roast with creamy Parmesan polenta

    4h 50min.

    medium

Ingredients

4 Servings
  • 300 ml Balsamic vinegar

  • 6 Kus Cloves

  • 200 G Cream

  • 800 ml Dry red wine

  • 10 Kus Juniper berries

  • 1.5 kg Mock tenderloin

  • 40 G Parmesan

  • 0.5 Čajová lyžička Peppercorns

  • 80 G Polenta

  • 300 ml Vegetable stock

  • 10 Kus allspice

  • 4 List bay leaves

  • 30 G butter

  • 3 Kus carrots

  • 0.5 Kus celeriac

  • 2 Tabuľová lyžica clarified butter

  • 1 Prsty na nohách garlic

  • 3 Tabuľová lyžica maple syrup

  • 1 Pinch nutmeg (ground)

  • 100 ml olive oil

  • 2 Kus onions

  • 1 Pinch pepper (ground)

  • 3 Pobočka rosemary

  • 2.5 Tabuľová lyžica salt

  • 2 Tabuľová lyžica sugar

  • 1 Pobočka thyme

  • 1 Tabuľová lyžica tomato purée

  • 400 ml water

    European, German

    meat dishes, beef

    celeriac, sulphur dioxide/sulphites, milk

    lactose, histamine, alcohol

    grater

Príprava

  • 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.

  • Zloženie

  • 1,5 kg Mock tenderloin, 3 Kus carrots, 0,5 Kus celeriac, 2 Kus 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.

  • Zloženie

  • 800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 Pobočka rosemary, 10 Kus Juniper berries, 4 List bay leaves, 10 Kus allspice, 6 Kus Cloves, 2 Tabuľová lyžica salt, 2 Tabuľová lyžica sugar, 0,5 Čajová lyžička 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.

  • Zloženie

  • 0,5 Tabuľová lyžica salt, 2 Tabuľová lyžica 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.

  • Zloženie

  • 1 Tabuľová lyžica 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. 

  • Zloženie

  • 100 ml olive oil, 1 Prsty na nohách garlic, 1 Pobočka rosemary, 1 Pobočka 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.

  • Zloženie

  • 300 ml Vegetable stock, 200 G Cream, 1 Pinch pepper (ground), 1 Pinch 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.

  • Zloženie

  • 3 Tabuľová lyžica maple syrup

  • Finishing touches

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

Výživová hodnota na porciu

kcal

1633.5

Proteín

102.88 G

Olej/tuk

86.30 G

Sacharidy

79.30 G

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