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Rosemary braised roast with porcini mushroom sauce

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Ingredients for 5 servings:

  • 1 ½ kg beef, from the leg
  • 6 sprigs rosemary, fresh
  • 2 tbsp oil
  • 30 g porcini mushrooms, dried
  • 50 g butter
  • ⅛ liter red wine
  • 1 large onion(s)
  • 1 cup of sweet cream, 250 ml
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the mushrooms in 1/4 liter of water. Pierce the meat all over with a sharp knife 2-3 cm deep and stud with rosemary. Heat the oil and butter. Sear the meat. Season with salt and pepper, and deglaze with red wine. Finely chop the onion and add it. Cover and simmer over low heat for about 95 minutes. After about 30 minutes of cooking, add the porcini mushrooms and their liquid. When everything is ready, remove the meat and keep warm. Reduce the meat juices with the cream slightly. Then serve. I served it with parsley potatoes and red cabbage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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