in

Christmas Day: Roast Beef – Potatoes – Mashed Kale

5 from 7 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 34 kcal

Ingredients
 

rub one side:

  • 2 tablespoon Dijon mustard

to fry:

  • 1 Pc. Clarified butter
  • 1 Pc. Diced onion
  • 1 teaspoon Coarse salt
  • Black pepper from the mill
  • 100 g Diced carrots
  • 1 tablespoon Tomato paste concentrated three times
  • 1 shot Port red
  • 100 ml Bardolino
  • 0,5 teaspoon Dried thyme
  • 0,5 teaspoon Dried rosemary
  • 3 Pc. Bay leaves
  • 5 Pc. Juniper berries
  • 3 Pc. Cloves
  • 250 ml Meatsoup

Refine:

  • 1 shot Liquid cream
  • 1 tablespoon Sour cream

Garnish :

  • 200 g Kale fresh
  • 1 teaspoon Baking powder
  • 1 liter Water
  • 3 Pc. Peeled waxy potatoes
  • 1 Pc. Diced onion
  • 1 liter Water
  • 1 Pc. Butter
  • 1 shot Cream
  • Coarse salt
  • 1 pinch Freshly grated nutmeg
  • 1 pinch Black pepper from the mill

Instructions
 

Kale :

  • Detach from the stems, pluck them into small pieces. Briefly blanch with baking powder in hot water, quench, turn through the meat grinder. Put aside.

Beef:

  • Rub one side with Dijon mustard. In hot clarified butter, first fry on the side without mustard.
  • Turn the meat. 2. Sear the meat. Take the meat out of the pot.
  • Fry the onion and carrot slices, now briefly brown the tomato paste, deglaze with port wine, allow to reduce.
  • Pour red wine, put in meat, sprinkle with rosemary + thyme, let reduce. Top up with meat stock, add spices. Now stew the meat at a medium temperature for about 2 hours.

Last half hour:

  • Put the potatoes on top (salted water) with the onions, cook for a good 20 minutes. Pour into a fine sieve.
  • Heat the butter, add the kale, stir, add the cream. Bring to the boil briefly, switch off. Add the potato again, mash, season. Mix well.
  • Remove the meat from the sauce and cut.
  • Fish bay leaves from the sauce, mix up the sauce, thicken a little, refine with cream and sour cream. Serve!

Nutrition

Serving: 100gCalories: 34kcalCarbohydrates: 1gProtein: 4.9gFat: 1.1g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Chicken Biryani (Chicken Biryani)

Dates in Spiced Coffee with Lime Yogurt