300 ml Balsamic vinegar
6 piece Cloves
200 g Cream
800 ml Dry red wine
10 piece Juniper berries
1.5 kg Mock tenderloin
40 g Parmesan
0.5 tsp Peppercorns
80 g Polenta
300 ml Vegetable stock
10 piece allspice
4 leaf bay leaves
30 g butter
3 piece carrots
0.5 piece celeriac
2 tbsp clarified butter
1 clove garlic
3 tbsp maple syrup
1 pinch nutmeg (ground)
100 ml olive oil
2 piece onions
1 pinch pepper (ground)
3 sprig rosemary
2.5 tbsp salt
2 tbsp sugar
1 sprig thyme
1 tbsp tomato purée
400 ml water
Remove the fat, tendons and silver skin from the beef.
Peel the carrots, celery and onions and cut into walnut-sized pieces.
Ingredients
1,5 kg Mock tenderloin, 3 piece carrots, 0,5 piece celeriac, 2 piece onions
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.
Ingredients
800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 sprig rosemary, 10 piece Juniper berries, 4 leaf bay leaves, 10 piece allspice, 6 piece Cloves, 2 tbsp salt, 2 tbsp sugar, 0,5 tsp Peppercorns
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.
Ingredients
0,5 tbsp salt, 2 tbsp clarified butter
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.
Ingredients
1 tbsp tomato purée
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.
Ingredients
100 ml olive oil, 1 clove garlic, 1 sprig rosemary, 1 sprig thyme
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.
Ingredients
300 ml Vegetable stock, 200 g Cream, 1 pinch pepper (ground), 1 pinch nutmeg (ground), 80 g Polenta, 40 g Parmesan, 30 g butter
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.
Ingredients
3 tbsp maple syrup
Spread the polenta on plates, arrange the tomatoes, carve the sauerbraten and serve with the sauce and polenta.
1633.5
102.88 G
86.30 G
79.30 G
