300 ml Balsamic vinegar
6 Kos Cloves
200 G Cream
800 ml Dry red wine
10 Kos Juniper berries
1.5 kg Mock tenderloin
40 G Parmesan
0.5 Čajna žlička Peppercorns
80 G Polenta
300 ml Vegetable stock
10 Kos allspice
4 List bay leaves
30 G butter
3 Kos carrots
0.5 Kos celeriac
2 Žlica clarified butter
1 Prsti na nogah garlic
3 Žlica maple syrup
1 Pinch nutmeg (ground)
100 ml olive oil
2 Kos onions
1 Pinch pepper (ground)
3 Podružnica rosemary
2.5 Žlica salt
2 Žlica sugar
1 Podružnica thyme
1 Žlica 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.
Sestavine
1,5 kg Mock tenderloin, 3 Kos carrots, 0,5 Kos celeriac, 2 Kos 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.
Sestavine
800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 Podružnica rosemary, 10 Kos Juniper berries, 4 List bay leaves, 10 Kos allspice, 6 Kos Cloves, 2 Žlica salt, 2 Žlica sugar, 0,5 Čajna žlička 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.
Sestavine
0,5 Žlica salt, 2 Žlica 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.
Sestavine
1 Žlica 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.
Sestavine
100 ml olive oil, 1 Prsti na nogah garlic, 1 Podružnica rosemary, 1 Podružnica 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.
Sestavine
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.
Sestavine
3 Žlica 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
