Beefhammer on Potato Risotto with Green Asparagus

5 from 2 votes
Prep Time 30 minutes
Cook Time 50 minutes
Rest Time 6 hours
Total Time 7 hours 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 158 kcal


For the Beefhammer:

  • 1 Pc. Beef hind leg
  • 50 g Mustard
  • 400 ml Beef broth
  • 2 Pc. Onion
  • 600 ml BBQ sauce
  • Coarse pepper

For the potato risotto:

  • 2 Pc. Sweet potato
  • 6 Pc. Potato
  • 0,5 l White wine
  • 400 ml Vegetable broth
  • 200 g Butter
  • 200 g Parmesan
  • 1 Pc. Onion

For the green asparagus

  • Asparagus green
  • Butter
  • Salt
  • Pepper
  • White wine



  • Brush the beef leg with mustard and pepper and fry with oil in a dutch oven.
  • Then take the leg out, fry two onions and deglaze with the broth and BBQ sauce. Finally add the leg and let it cook for 6 hours at 150 degrees.

Potato Risotto:

  • Peel the potatoes and cut them into small cubes (about 0.3 cm by 0.3 cm.) So that they are almost the size of rice. Then cut the onion into small cubes as well.
  • The onions are then fried in a pan until glassy, ​​then the potatoes are added and the whole thing is extinguished with 0.25 ml of white wine.
  • When the white wine has evaporated, add the rest of the wine. When the wine has evaporated again, add the vegetable stock. You do this until the potatoes have the right bite.
  • Finally, fold in the butter and Parmesan.

Green asparagus:

  • Wash the green asparagus and fry in butter with salt and pepper, then deglaze with a sip of white wine and let it steep.


Serving: 100gCalories: 158kcalCarbohydrates: 0.4gProtein: 3.9gFat: 13.6g
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Written by John Myers

Professional Chef with 25 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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