John Myers
Contents
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Ingredients
The meat
- 1000 g Roast beef
- 1 teaspoon Salt
- 1 teaspoon Pepper colorfully crushed
- 1 teaspoon Sweet paprika
- 2 tablespoon Olive oil
For the onion - fig sauce
- 150 g Dried soft fruits figs
- 3 piece Fresh onions
- 150 Milliliters Water
For the polenta
- 500 Milliliters Water
- 1 teaspoon Salt
- 125 g Polenta semolina
- 50 g Grated Parmesan
- 1 tablespoon Butter
Instructions
The preparation
- The evening before, wash off the meat, pat dry, rub in oil and "roll" in the seasoning mixture.
- Press everything down firmly and sear it on all sides in a hot iron pan.
- Chill overnight.
Completion day
- Preheat the oven to 100 ° C top and bottom heat.
- Let the meat reach room temperature.
- Take an aluminum mold, put on the meat and place a thermometer at the thickest part of the meat. Set the device to RIND - 71 ° C - medium -.
- This takes about 4.00 - 4.5 hours. After 4 hours I turn off the oven and let the meat rest.
The polenta
- In the last lesson I prepare the polenta As follows:
- Bring the water with the salt to the boil and slowly pour in the polenta semolina.
- If you only stir in one direction you won't get any lumps.
- Turn the stove to the lowest setting and wait, covered, for 15 minutes. Stirring occasionally.
- If the time is up, work in the cheese and butter.
- Transfer from the pot into a baking paper-lined mold, smooth it out and let it cool down.
- If the polenta is firm, cut it into diamonds.
The sauce
- Add 125 milliliters of water to the meat in the last hour.
- 20 minutes before the end of cooking, pour the juice from the aluminum bowl into a saucepan, add the finely chopped figs and onions and simmer. Thicken with flour butter 1: 1.
- Finally, fry / heat the polenta diamonds in butter with herb salt until golden brown / golden green.
- Slice the meat and serve.
- Enjoy your meal.
- If you have a grill with a lid, you can also finish the meat in it. Great for a BBQ.
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 2.5gProtein: 2.2gFat: 5.8g
