John Myers
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Christmas Day: Roast Beef – Potatoes – Mashed Kale
The perfect christmas day: roast beef – potatoes – mashed kale recipe with a picture and simple step-by-step instructions.
rub one side:
- 2 tablespoon Dijon mustard
to fry:
- 1 Pc. Clarified butter
- 1 Pc. Diced onion
- 1 teaspoon Coarse salt
- Black pepper from the mill
- 100 g Diced carrots
- 1 tablespoon Tomato paste concentrated three times
- 1 shot Port red
- 100 ml Bardolino
- 0,5 teaspoon Dried thyme
- 0,5 teaspoon Dried rosemary
- 3 Pc. Bay leaves
- 5 Pc. Juniper berries
- 3 Pc. Cloves
- 250 ml Meatsoup
Refine:
- 1 shot Liquid cream
- 1 tablespoon Sour cream
Garnish :
- 200 g Kale fresh
- 1 teaspoon Baking powder
- 1 liter Water
- 3 Pc. Peeled waxy potatoes
- 1 Pc. Diced onion
- 1 liter Water
- 1 Pc. Butter
- 1 shot Cream
- Coarse salt
- 1 pinch Freshly grated nutmeg
- 1 pinch Black pepper from the mill
Kale :
- Detach from the stems, pluck them into small pieces. Briefly blanch with baking powder in hot water, quench, turn through the meat grinder. Put aside.
Beef:
- Rub one side with Dijon mustard. In hot clarified butter, first fry on the side without mustard.
- Turn the meat. 2. Sear the meat. Take the meat out of the pot.
- Fry the onion and carrot slices, now briefly brown the tomato paste, deglaze with port wine, allow to reduce.
- Pour red wine, put in meat, sprinkle with rosemary + thyme, let reduce. Top up with meat stock, add spices. Now stew the meat at a medium temperature for about 2 hours.
Last half hour:
- Put the potatoes on top (salted water) with the onions, cook for a good 20 minutes. Pour into a fine sieve.
- Heat the butter, add the kale, stir, add the cream. Bring to the boil briefly, switch off. Add the potato again, mash, season. Mix well.
- Remove the meat from the sauce and cut.
- Fish bay leaves from the sauce, mix up the sauce, thicken a little, refine with cream and sour cream. Serve!
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