John Myers
Contents
show
Beest Van Loog with Woertelgrönsaken and Erdappel with Wild Garlic
The perfect beest van loog with woertelgrönsaken and erdappel with wild garlic recipe with a picture and simple step-by-step instructions.
roast meat
- 500 g Beef rump steak
- 2 Pc. Carrots
- 0,25 Pc. Celeriac fresh
- 1 Pc. Leek
- 2 Pc. Onions
- 150 g Prunes
- 300 ml Red wine
- 250 ml Marsala
- 1 l Beef stock
- Salt
- Pepper
vegetables
- 2 Pc. Carrot (black)
- 2 Pc. Carrots yellow
- 2 Pc. Carrots
- 1 Pc. Parsnip fresh
- 2 Pc. Parsley root
- 1 disc Turnip
- 1 Pc. Beetroot
- Harisa spice
- Paprika spice
- Turmeric
filet
- 400 g Beef fillet
- Salt
- Pepper
roast meat
- Clean the vegetables and roughly cut into pieces, add the onion unpeeled and fry very vigorously. Add the meat and fry vigorously on all sides. Brown the roast for at least 15 minutes, depending on the roast. Then deglaze with red wine, add the Marsala and stew with the lid closed over a medium heat for 2 hours. In the last ½ hour add the prunes. At the end of the cooking time, sift the sauce, remove the vegetables and plums and thicken as necessary.
vegetables
- Peel the vegetables and cut into cubes. Cook the beetroot in water for half an hour, depending on the size, then peel and cut into pieces. Store separately from the rest. Then fry everything except the beetroot vigorously and season with the spices. When the root vegetables have the desired bite, add the beetroot and fry briefly.
filet
- Preheat the oven to 80 degrees. Fry the beef fillet vigorously briefly on all sides. Then cook in the oven at 80 degrees for 1½ hours. Then take it out of the oven, wrap it in aluminum foil and let it rest for 10 minutes. Then season with salt and pepper.
Facebook Comments