John Myers
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Dry Aged Irish Ox Roast Beef with Duchess Potatoes in Port Wine Sauce
The perfect dry aged irish ox roast beef with duchess potatoes in port wine sauce recipe with a picture and simple step-by-step instructions.
Roast beef:
- 2 kg Roast beef
- 6 tbsp Olive oil
- 2 tbsp Italian herbs
- 500 ml Red wine
Duchess potatoes
- 500 g Potato
- 2 Pc. Eggs
- 1 tsp Nutmeg
- 2 tbsp Milk
Leek vegetables:
- 150 g Bacon
- 3 Poles Leek
- 3 tsp Lemon
- 1,5 tbsp Thyme
- 270 ml Chicken broth
- Ground pepper
Port wine sauce:
- 500 ml Vegetable broth
- 500 ml Whipped cream
- 250 ml Dry red wine
- 1 tsp Peppercorns
- 1 tsp Coriander
- 1 piece Star anise
- 3 piece Cloves
- 1 Centigram Cinnamon
- 1 tsp Sugar
Roast beef:
- Preheat the oven with a fire-proof pan to 80 ° (circulating air). Fry the beef fillet in oil for a total of 8 minutes on all sides. Mix the red wine and herbs. Place the meat in the ovenproof dish, pour red wine and herbs over it, and cook for about 160 minutes (core temperature 52-54 degrees). Then salt and pepper.
Duchess potatoes:
- Cook the potatoes with their skin on and then press them warm through a press. Mix with egg, nutmeg and salt. Spray the potato mixture onto a baking tray (with a star cover) and carefully brush with the egg and milk (mixed). Bake at 200 ° C for approx. 20 minutes until golden brown
Leek vegetables:
- Fry the bacon in a large pan over medium heat until it just starts to get crispy. Add the leek and raise the heat to medium. Cook, stirring frequently, until the leek is soft and the bacon is nice and crispy, about 6 minutes. Add the salt, lemon grated, thyme and a lot of pepper and mix well.
Port wine sauce:
- Put all ingredients in a saucepan, bring to a boil and simmer until the liquid is reduced to the desired consistency. Pass the sauce through a fine sieve and season to taste
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