John Myers
Contents
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Ingredients
- 1 kg Angus beef
- 1 bunch Soup vegetables: leek, celery. Carrots, parsley
- 1 Onion
- 1 Clove of garlic
- 0,5 L Meatsoup
- 0,5 L Red wine (high quality) good wine makes very good sauce
- Coarse salt
- Black pepper
- Possibly cornstarch to set the sauce:
- 20 g Ice cold butter
- Some frying fat / butter fat
- 1 pinch Ground cinnamon
Instructions
- Remove larger pieces of fat, cartilage and tendons from the meat, season with pepper and sear on all sides in the pan.
- Cut the washed soup vegetables into larger pieces and place in the roasting pan with the clove of garlic, pour in a little meat stock and a portion of red wine. Put the lid on and simmer in the preheated oven at 175 ° C. (per kg of meat about 2 hours)
- Always pour in a little more meat stock in between so that the roast does not dry out.
- When the roast is done, take it out of the roaster and wrap the aluminum foil and let it rest! If necessary, add the remaining meat stock and red wine to the sauce, briefly bring to the boil to loosen the mixture in the roaster.
- Pass the sauce through a sieve (ideally through the "Flotte Lotte") and reduce it until it has the desired consistency.
- Add the ice-cold butter and, if necessary, season with salt and pepper, as well as cinnamon
- Cut the meat into thin slices, arrange, serve and enjoy!
- I served my homemade bread dumplings (see KB), red cabbage and cranberries! Good Appetite !!!
Nutrition
Serving: 100gCalories: 34kcalCarbohydrates: 0.8gProtein: 0.4gFat: 3.3g
