Braised beef with ice cream, mashed potatoes and tomato salad

Ingredients for 4 servings:

• 600 g roast beef from the nut
• 400 ml beef stock
• 12 tbsp oil (peanut oil)
• 1 tsp spice mix (chili-garlic)
• 1 tsp sweet paprika powder
• 2 tbsp honey (Manuka honey)
• 1 tsp sea salt
• 1 tsp gravy, clear, granulated
• some cornstarch for dark sauces
• 600 g potatoes
• 5 g wasabi powder
• 125 g bacon (breakfast bacon)
• 400 ml cream
• 400 g tomato(s) (vine tomatoes)
• 1 large onion(s)
• 5 tbsp olive oil, mild
• 1 tsp spice mix for tomatoes (tomato seasoning)
• 1 pack of herb butter without garlic

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rub the roast all over with the chili and garlic seasoning, paprika, and sea salt. Place 6 tablespoons of peanut oil and the honey in a food storage container suitable for the meat, turning the roast several times. Seal tightly and marinate in a cool place for about 24 hours. Heat a roasting pan with 6 tablespoons of peanut oil. Remove the roast from the marinade and sear on all sides over medium heat. Deglaze with the beef stock. Cover the roasting pan and place it in the preheated oven at 100°C (212°F) for about 5 hours. The roast will then be cooked through, but still not dry and super tender. For the sauce, remove the roast from the roasting pan and keep warm. Add clear meat juices to the liquid and thicken with a little Mondamin for dark sauces. This won’t be a real glace (thickened sauce), but it will be similar. Slice the rested roast and add it to the sauce in the roasting pan. Fry the bacon until crispy and set aside. Peel the potatoes and cook in salted water for about 25 minutes until tender. Drain the water and let the potatoes steam, then mash them with a potato masher. Add the cream. Add 5g of wasabi powder and the crumbled bacon and mix everything well. Slice the herb butter and melt it into the puree. For the tomato salad, cut the tomatoes into eighths and place them in a bowl. Finely dice the onion and add it to the tomatoes. Add the olive oil and tomato seasoning, mix everything well, and refrigerate.