300 ml Balsamic vinegar
6 Stycken Cloves
200 G Cream
800 ml Dry red wine
10 Stycken Juniper berries
1.5 kg Mock tenderloin
40 G Parmesan
0.5 Tesked Peppercorns
80 G Polenta
300 ml Vegetable stock
10 Stycken allspice
4 Blad bay leaves
30 G butter
3 Stycken carrots
0.5 Stycken celeriac
2 Matsked clarified butter
1 Tå garlic
3 Matsked maple syrup
1 Nypa nutmeg (ground)
100 ml olive oil
2 Stycken onions
1 Nypa pepper (ground)
3 Gren rosemary
2.5 Matsked salt
2 Matsked sugar
1 Gren thyme
1 Matsked 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.
Ingredienser
1,5 kg Mock tenderloin, 3 Stycken carrots, 0,5 Stycken celeriac, 2 Stycken 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.
Ingredienser
800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 Gren rosemary, 10 Stycken Juniper berries, 4 Blad bay leaves, 10 Stycken allspice, 6 Stycken Cloves, 2 Matsked salt, 2 Matsked sugar, 0,5 Tesked 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.
Ingredienser
0,5 Matsked salt, 2 Matsked 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.
Ingredienser
1 Matsked 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.
Ingredienser
100 ml olive oil, 1 Tå garlic, 1 Gren rosemary, 1 Gren 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.
Ingredienser
300 ml Vegetable stock, 200 G Cream, 1 Nypa pepper (ground), 1 Nypa 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.
Ingredienser
3 Matsked 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
