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.
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.
Serving: 100 g Calories: 158 kcal Carbohydrates: 0.4 g Protein: 3.9 g Fat: 13.6 g