John Myers
Contents
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Ingredients
marinade
- 2 tbsp Mustard medium hot
- Some lemon juice
ingredients for the roman pot
- 0,5 stg. Leek cut into slices
- 0,5 Red pepper cut into strips
- 1 size Carrot cut into slices
- 2 toes Garlic
- 2 Chopped onions
- 0,2 l Gravy alternatively red wine
- 0,2 l Vegetable broth
- 1 teel. Chilli flakes
- Salt, pepper and some oil
Instructions
- Brush the beef roast with the mustard and drizzle some lemon juice on it. Put in a freezer bag and leave to marinate overnight. The vinegar in the mustard and the citric acid make the meat nice and tender.
- 2nd Roman pot in cold water for about 0.5 hours. water.
- Roughly remove the mustard from the roast beef with a paper towel and season with salt and pepper. fry in hot oil. when the roast has taken on a bit of color, add the onions and fry them with the roast. deglaze with the stock.
- Pour the vegetable stock into the Roman pot and add the vegetables and the chilli flakes. Now add the roast beef and the stock with onions.
- Place the pot in the cold oven and let it cool for 1 hour at 200 degrees. then switch the oven back to 180 degrees and cook for a further hour. Be careful when using a cold oven, as a sudden change in temperature can shatter the pot.
- after cooking, take the roast out of the pan. Coarsely grind the vegetables with the potato masher. If you like the sauce through a sieve. You may want to thicken with a little starch.
- The purpose of watering is that the pan gradually releases moisture, so the roast stays nice and juicy.
- We had boiled potatoes and black salsify with it.
Nutrition
Serving: 100gCalories: 19kcalCarbohydrates: 0.4gProtein: 0.2gFat: 1.8g
