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Braised Beef Roast on Pumpkin and Apricot Chatnay

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Braised Beef Roast on Pumpkin and Apricot Chatnay

The perfect braised beef roast on pumpkin and apricot chatnay recipe with a picture and simple step-by-step instructions.

  • 700 g Boiled beef
  • Bay leaf, cinnamon, pepper, salt, chocolate, rosemary, diced onion
  • As a side dish
  • 500 g Diced Hokkaido
  • 1 tsp Curry Anapurna (mild)
  • 1 El Honey
  • 2 El Apricot jam
  • 2 tbsp Oil
  • 200 ml Balsamic vinegar
  • 1 liter Beef broth
  • 50 g Grated ginger
  1. Massage the Tafelspitz well with the spices and let it steep for a day in the refrigerator
  1. Sear the boiled beef and continue cooking over a low heat for about 120 degrees. Deglaze with the broth, add the pumpkin and the other ingredients, season with salt and pepper and you’re done.
  1. As a side dish, croquettes or dumplings are suitable, but you can choose freely.
Dinner
European
braised beef roast on pumpkin and apricot chatnay

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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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