John Myers
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Braised Beef NT in Cranberry Red Wine Sauce and Parsley Butter Potatoes
The perfect braised beef nt in cranberry red wine sauce and parsley butter potatoes recipe with a picture and simple step-by-step instructions.
For the sauce
- 1 piece Diced onion
- 1 piece Sliced carrots
- 1 pole Fresh leek
- 2 tablespoon Wild cranberries
- 250 Milliliters Beef stock
- 125 Milliliters Dry red wine
For the marinade
- 2 piece Garlic cloves chopped
- 0,5 teaspoon Ginger powder
- 0,5 teaspoon Dried basil
- 0,5 teaspoon Dried thyme
- 2 teaspoon Mustard medium hot
- Black pepper from the mill
- Garlic pepper from the mill
- 2 tablespoon Rapeseed oil
For the parsley butter potatoes
- 500 g Freshly peeled potatoes
- Here butter potatoes
- 2 tablespoon Vegetable broth powder
- Salt
- 20 g Butter
- 2 tablespoon Finely chopped parsley
- Put the ingredients in a small bowl and stir well.
- Rinse the meat with cold water and pat dry. Brush with the marinade, place in a freezer bag and leave to stand in the refrigerator, preferably overnight.
- Bring the meat to room temperature.
- Heat an oven-safe pan. Heat the Rama Culinesse in it until foaming and fry the meat vigorously on all sides.
- Now add the chopped onion, the sliced leek and the chopped carrot and fry.
- Deglaze with beef stock and red wine and bring to the boil. Add 2-3 tablespoons (it’s a matter of taste) and stir in wild lingonberries, put the lid on the pan, turn off the stove and let it simmer.
- Preheat the oven to 100 degrees circulating air
- Put the pan with the lid in the oven and let it simmer for about 1.5 hours. Turn the meat over after an hour.
For the parsley butter potatoes
- Wash and peel the potatoes and cook them with salt and vegetable stock powder. Drain, add butter, put lid on saucepan and toss.
- Add parsley and toss again with the pot closed. Warming.
- Cut the meat into slices. Put the sauce and vegetables in a tall mixing bowl and puree, put back in the pan and bring to the boil, season to taste if necessary. No binding was necessary.
- Put the meat slices in the sauce and let them steep, covered.
- Arrange on the plates together with the parsley butter potatoes. We also had creamy cauliflower vegetables.
- Good luck and bon appetite!
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