Braised beef with almond risotto

Ingredients for 4 servings:

• 1 kg roast beef
• 3 carrots
• 2 onions
• 750 ml red wine
• 750 ml beef stock or meat broth
• 1 stalk(s) Celery
• 200 g superfino risotto rice
• 1 shallot(s)
• 100 ml white wine
• 30 g almond(s), blanched, chopped
• 25 g almond(s), blanched, sliced
• 50 g butter
• 1 ¼ liters vegetable broth or vegetable stock
• 75 g Parmesan, grated
• salt and pepper
• Paprika powder
• rosemary
• bay leaves

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 hours; Total time approx. 1 day 5 hours 30 minutes

Sunday dinner

Today we’re making a braised beef with almond risotto. It’s a bit special, as risotto is usually considered a standalone main course—but the combination with a tender braised roast is perfect. This recipe is quite simple, easy to prepare, and therefore suitable even for beginners. First, rub the braised beef with paprika, salt, and pepper and sear it on both sides. Meanwhile, pour the beef stock and red wine into a roasting pan. Add the peeled carrots, 1 bay leaf, and some rosemary, onions, and celery. After searing, place the meat in the roasting pan with the other ingredients. Braise in a hot oven at 130°C (convection oven) for 3 hours. Turn the roast occasionally and baste with the stock. After 3 hours, remove the meat from the stock, cut into serving slices, and return it to the roasting pan. Let it rest overnight. The next day, finish cooking the roast in a hot oven at 130°C (convection oven) for 2 hours. The roast is now ready to eat and should melt in your mouth and have a very intense flavor. If desired, make a very aromatic sauce from the broth. For the risotto, keep the broth warm in a saucepan – do not boil. Melt 50g of butter in a saucepan and add the finely chopped shallot. Important: only sauté the shallot for about 5-7 minutes until translucent; do not fry! Now add the rice and stir continuously until every grain is coated in butter (you will notice that the butter is quickly absorbed by the rice, causing it to “crack” – this cracking is the bursting of the outer layer of rice). Be careful not to burn the rice. Once the butter is absorbed, deglaze the rice with the white wine and cook while stirring (once the wine has evaporated, it will take about 18 to 22 minutes to complete). Now add the almonds and the actual risotto begins to cook. Now add 1 ladleful of warm stock to the risotto. Adjust the heat so that the stock just simmers. Be careful not to burn the rice and stir constantly. As soon as the first ladleful of stock has been absorbed by the rice, add more stock while stirring constantly. Repeat this process until the end of the cooking time – approximately 18 to 22 minutes. Let the risotto rest for 1 minute, then add the cold butter and Parmesan cheese and stir everything until the desired consistency is reached. Plate the risotto with the braised beef and serve. Notes: Initially, the risotto absorbs a lot of liquid very quickly. However, this will decrease. Therefore, I recommend that inexperienced risotto cooks be careful when adding the stock. Tip: I personally layer the risotto and garnish it with pine nuts.