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Jessie's Rintjebraten

updated

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Ingredients for 1 servings:

  • 500 g roast beef, neck
  • 3 onions
  • 2 tbsp lard
  • 1 cup red wine
  • 500 ml beef broth
  • 1 bay leaf
  • 1 tbsp mustard
  • 2 tsp horseradish
  • 1 cup of crème fraîche, or sour cream
  • Flour or sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Brown the roast beef with the sliced ​​onions in lard. Deglaze everything with red wine. Add beef broth and bay leaf, and season. Cook in a pressure cooker for 20-30 minutes, or 90-120 minutes (depending on the amount of meat). Finally, season with mustard and horseradish and stir in sour cream or crème fraîche. Then thicken everything with a roux or sauce thickener.

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Written by John Myers

Professional Chef with 29 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.

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