John Myers
Ingredients for 4 servings:
- 1 kg roast beef, hung, for braising
- 200 g carrot(s)
- 100 g celery
- 2 parsley roots (if none are available, increase the celery portion)
- 150 g onion(s)
- 1 lemon(s), juice
- 100 ml white wine, alternatively broth
- 5 bay leaves
- 2 tbsp capers
- 2 tbsp mustard
- 1 cup sour cream
- Salt and pepper, freshly ground
- Parsley
- some sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
à la wildehilde
Cut the roast into slices about 1-2 cm thick, season the slices generously with salt and pepper, coat in flour, and sear in hot lard or oil, then set aside. Roast the chopped vegetables in the drippings until golden brown. Deglaze the vegetables with the wine (stock), add all the other ingredients except the lemon, parsley, sugar, and sour cream, and mix. Grease a deep casserole dish and layer the roasted meat, braised vegetables, and thinly sliced lemon (remove seeds), alternating layers. Finish with lemon juice. Place it in the hot oven! Cook at 150°C fan/convection oven or 170°C top/bottom heat for about 1.5-2 hours. Season with sour cream and sugar before serving and sprinkle with finely chopped parsley. My husband likes it best with boiled potatoes, but I think rice tastes best with it. It also tastes great with fresh white bread. This recipe is a lot of work at first, but then you’re free until dinner! I love recipes like this!
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