John Myers
Plum Roast Beef with Potato Fritters
The perfect plum roast beef with potato fritters recipe with a picture and simple step-by-step instructions.
- 500 g Roast beef
- Salt and pepper
- 1 shot Olive oil
- 3 tbsp Mustard medium hot
- 300 ml Balsamic vinegar
- 10 Pc. Armagnac plums, pickled
- 1 tbsp Plum jam
- 1 Pc. Vanilla pod
- 400 g Potatoes
- 2 Pc. Egg yolk
- 2 tbsp Flour
- 50 g Butter
- Salt and pepper 1,500g roast beef in one piece and rub with medium-hot mustard. Fry each side in olive oil for about 3 minutes. Then for about 5 hours in the preheated oven at 80 degrees.
- Deglaze the olive oil from the frying with approx. 300 ml balsamic vinegar and let it reduce. Then add 10 pickled plums. Refine with a large spoon of plum must.
- Then add vanilla (grated or as a pod) and let it reduce. Season to taste with salt and pepper.
- For the potato pancakes, peel the raw potatoes (approx. 400g or 8 potatoes) and chop them with a grater.
- Add the yolks of 2 eggs and about 2 large spoons of white flour. Mix everything together and season with salt and pepper. Fry the potato pancakes in butter until golden brown.
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