John Myers
Düsseldorf Mustard Roast Greets Pointed Cabbage in Altbier Sauce
The perfect düsseldorf mustard roast greets pointed cabbage in altbier sauce recipe with a picture and simple step-by-step instructions.
- 5 disc Roast beef
- 5 tbsp Abb mustard
- 0,5 bunch Marjoram
- 0,5 bunch Parsely
- 2 tbsp Breadcrumbs
- 1 Pc. Egg
- 1 Pc. Cabbage
- 1 tbsp Lovage
- 50 ml Vegetable broth
- 1 Pc. Carrot
- 1 Pc. Celery
- 1 Pc. Leek
- 3 Pc. Onions
- 1 tbsp Olive oil
- 1 tbsp Tomato paste
- 1 tbsp Turnip tops
- 3 pinch Salt and pepper
- 200 ml Altbier
- 1 Pc. Beef leg slice
- 100 ml Meat stock
- 50 g Butter
- 2 tbsp Flour
- 5 tbsp Abb mustard
- Chop the leek, onion, carrot and celery and fry in olive oil with the leg slice. Stir in tomato paste, stew briefly and then deglaze with Altbier and vegetable stock. Simmer for about 2 hours, season with a pinch of salt, pepper and the beet leaves to taste.
- Dissolve the butter in a saucepan, stir in the flour and deglaze with the sauce.
- Cut the pointed cabbage and an onion into small pieces. Braise in olive oil with lovage and season with a pinch of salt and pepper. Pour in the vegetable stock and sauté for approx. 15 minutes.
- Chop the majora and parsley with 5 tbsp ABB mustard, 2 tbsp breadcrumbs and the egg to a paste.
- Brush the roast beef, salt and pepper with the mustard paste, sear it and then reduce the temperature.
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