John Myers
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Ingredients
Pulled Beef: (For 4 people!)
- 465 g 1 piece of boiled beef 845 g / ready as pulled beef
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 tbsp Sunflower oil
- 100 g 2 onions peeled
- 10 g 2 cloves of garlic peeled
- 1 tbsp Flour
- 250 ml Red wine (Dornfelder)
- 400 ml Clear broth with beef (2 tsp instant broth)
- 1 tbsp Honey (summer costume)
- 2 piece Bay leaves
- 2 tbsp Red currant jelly
Asparagus:
- 750 g 1 kg fresh, white asparagus / peeled
- 1 tsp Salt
- 1 tsp Sugar
- 1 Sting Butter
- 1 piece Lemon
Serve:
- 2 piece Basil tips for garnish
Instructions
Pulled Beef: (For 4 people!)
- Remove the fat layer from the top of the table, wash it, pat dry with kitchen paper, season well on all sides with coarse sea salt from the mill and colored pepper from the mill. Peel and dice the onions. Peel and finely dice the garlic cloves. Heat sunflower oil (2 tbsp) in a roasting pan, fry the spiced boiled beef vigorously on all sides and remove. Add the onion cubes and garlic clove cubes to the roast stock / fry, dust with flour (1 tbsp) and deglaze / pour over the red wine (250 ml). Stir in honey (1 tbsp) and simmer / reduce everything for a few minutes. Put in the fried boiled beef, pour half of the clear broth with beef (200 ml) and add 2 bay leaves. Preheat the oven to 125 ° C, close the casserole with the lid and cook in the oven for approx. 3 - 3.5 hours. Gradually pour in the rest of the broth (200 ml). Take out 15 minutes before the end of the cooking time, brush the roast with red currant lee (2 tbsp) and put it in the oven for another 15 minutes. Remove the cooked boiled beef, cut into 3 parts with a sharp knife against the fibers and tear half into pieces with 2 forks. Let the other half cool with the remaining sauce and prepare for a meal the next day.
Asparagus:
- Peel the asparagus, cook in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for about 8-10 minutes until al dente and remove.
Serve:
- Serve pulled beef with a spicy sauce and asparagus, each garnished with a tip of basil.
