John Myers
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Braised Beef with Pea and Mint Puree and Ratatouille Rolls
The perfect braised beef with pea and mint puree and ratatouille rolls recipe with a picture and simple step-by-step instructions.
For the beef stock
- 1 kg Beef bones
- 1 Pc. Onion
- Clarified butter
- 2 Pc. Cloves
- 1 Pc. Tomato
- 100 g Parsley root
- 100 g Leek
- 3 Pc. Leaf parsley branches
- 2 tbsp Tomato paste
For the roast marinade
- 2 Pc. Onions
- 1 Pc. Fennel bulb
- 100 g Celeriac fresh
- 3 Pc. Bay leaves
- 0,5 tsp Peppercorns
- 0,5 tbsp Juniper berries
- 3 Pc. Allspice grains
- 3 Pc. Sprigs of thyme
- 1 liter Red wine
For the roast
- 1,3 kg Fresh beef shell
- Salt and pepper
- Clarified butter
- 500 ml Beef stock
- 2 tbsp Sugar
- 1 tbsp Flour
For the sauce
- 3 tbsp Butter
- 4 tbsp Port wine
- 1 tbsp Thyme honey
For the pea and mint puree
- 675 g Frozen peas
- 300 ml Cream
- Salt and pepper
- 3 Pc. Eggplant
- 1 Pc. Diced onion
- 1 Pc. Clove of garlic
- 1 Pc. Zucchini
- 2 Pc. Sprigs of sage
- 6 Pc. Lemon thyme sprigs
- Basil
- Tomato paste
- Sea-Salt
- 4 tbsp White wine
- 80 g Parmesan
- For the marinade, cut the carrot, onion, celeriac and fennel into pieces. Peel the garlic and press lightly. Mix the vegetables, spices, balsamic vinegar, wine and oil in a bowl and place the roast beef in it so that it is completely covered. Cover the bowl with cling film and place in the refrigerator. Marinate the roast for 4-5 days, turning twice.
- For the dark beef stock, wash the bones and pat dry. Heat the oil or lard in a large casserole. Sear the bones in it for 10 minutes, turning them several times, until they are nicely browned. Pour hot water over a ladle and use it to loosen the roast. Fry again until the water has evaporated.
- In the meantime, wash and clean or peel the carrot, parsley root, celery and tomato, roughly chop everything. Peel and roughly chop the onion and garlic. Rinse the parsley.
- Put the vegetables, parsley and bay leaf in the pot and brown as well. Stir in tomato paste, peppercorns and cloves, roast for another 5 minutes. Pour in the wine, dissolve the roast and let the liquid evaporate completely.
- Pour 2 l of hot water and loosen the roast set. Let simmer over a mild heat for at least 2.5 hours, 1 hour of which open. Skim off the foam in between. Pour the stock through a fine sieve, allow to cool and remove the fat.
- Once the stock is ready, it can be poured off with a sieve and a strainer.
- Season the roast with salt and pepper, heat the clarified butter in a roaster and sear the roast on all sides. Lift the meat out of the roaster, heat the remaining clarified butter and lightly roast the vegetables for about 7 minutes.
- Dust with sugar and caramelize lightly. Then add the tomato paste and let it roast lightly. Finally dust with the flour, let it sweat briefly and then add the roast again. Add the reduced marinade and the beef stock and place the pot with the lid in the oven preheated to 180 degrees for 2 1 / 2-3 hours (top and bottom heat). In between, pour the brew over the roast over and over again.
- For the ratatouille rolls, cut the onion, garlic, courgette and bell pepper into very small pieces. Wash the herbs, pluck from the stems and cut finely. Wash the basil, pluck the leaves from the stems and set aside separately.
- Slice the Parmesan. Cut the aubergines lengthways into thin slices (approx. 4 mm). Cut the edge pieces into small cubes and lightly salt.
- Heat the olive oil in a pan. Add the garlic and onions and sauté briefly until translucent. Then add the bell pepper. Then add the aubergine and zucchini pieces. Then lightly salt and fry the chopped herbs (sage, lemon thyme and rosemary) briefly. Add the tomato paste and let it roast lightly. Then deglaze with a dash of white wine. Let everything simmer a little and season with salt and pepper.
- Fry the eggplants on the contact grill. Grease a baking dish with olive oil. Put some ratatouille in the upper third of each eggplant slice, place a basil leaf on top and roll it up. Place the rolls, seam down, close together in the form.
- Preheat the oven to 160 degrees. Drizzle the rolls with a little olive oil and rub some Parmesan over them. Finally, put the aubergines in the oven together with the roast for 12 minutes.
- For the puree, peel, wash and roughly dice the potatoes. Bring the potatoes to the boil in a saucepan with water and salt and simmer on medium heat for about 15 minutes.
- Heat 2 / 3 of the peas with the cream and then finely puree. Drain the potatoes, let them steam out and mash them with a masher.
- Stir the potatoes into the cream peas with a whisk. Season the puree with salt, pepper and nutmeg. Stir in the remaining peas and mint strips.
- After the braising time, lift the roast out of the roaster and wrap it in aluminum foil. Pour the vegetables through a sieve and collect the sauce. The vegetables can be disposed of.
- Melt the butter in a saucepan and sauté 2 shallots in it. Caramelize with sugar and deglaze with a dash of port wine. Then add the gravy and reduce to half. Season to taste with sugar, salt, pepper and thyme honey.
- Place the roast, wrapped in aluminum foil, in the oven for about 10 minutes at 150 degrees.
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