John Myers
Burgundy Roast Flambéed
The perfect burgundy roast flambéed recipe with a picture and simple step-by-step instructions.
- 1 kg Saddle of beef fillet, parried
- 2 piece Carrots
- 5 piece Onions white
- 2 piece Garlic cloves chopped
- 0,25 piece Leek
- 1 tbsp Tomato paste concentrated three times
- 0,75 liter Burgundy red
- 0,5 liter Beef bouillon
- 4 cl Brandy
- 1 piece Bay leaf
- 4 piece Cloves
- 2 tbsp Clarified butter
- 1 branch Rosemary fresh
- 1 tsp Lovage
- 1 tsp Dried thyme
- 1 piece Chilli red
- Salt
- Pepper
- Inoculate the meat with 4 cl red wine ;-), season with salt and plenty of black pepper, brush with mustard and place covered in a cool place for 2 hours.
- Now fry the roast well on all sides in the lard, because roast the chopped vegetables and flambé everything with the brandy at the end of the stripping process.
- Deglaze the red wine and let it reduce a little, then add the spices, fill up with the broth and place in the pipe for 3 hours at 130 ° C.
- Turn the roast every hour and pour the wine sauce over it.
- At the end, remove the meat from the sauce and strain the sauce, except for the carrots.
- Now tie the sauce according to your taste, cut the meat and serve with Thuringian dumplings.
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