John Myers
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Roast Beef from Eitorfer Stall, with Potatoes, Saffron and Carrots
The perfect roast beef from eitorfer stall, with potatoes, saffron and carrots recipe with a picture and simple step-by-step instructions.
For the sauce:
- 1 kg Beef bones
- 2 tbsp Vegetable oil
- 1 Pc. Onion
- 1 tbsp Clarified butter
- 2 l Water
- 5 Pc. Juniper berries
- 5 Pc. Black peppercorns
- 2 Pc. Bay leaves
- 0,5 Pc. Leek
- 1 Pc. Carrot
- 0,125 Pc. Celery bulb
- 1 tsp Salt
- 250 ml Port wine
- 250 ml Red wine
- 2 tbsp Soy sauce dark
- 1 tbsp Cold butter
- 2 tsp Molè (spice mix)
For the roast beef:
- 1,2 kg Roast beef
- 1 tbsp Vegetable oil
- 2 tsp Ras el Hanout
- 1 tbsp Clarified butter
For the potatoes:
- 1 kg Potatoes triplets
- 2 tbsp Olive oil
- 1 tbsp Salt flakes
For the saffron dip:
- 2 Pc. Egg yolk
- 1 tsp Dijon mustard
- 200 ml Sunflower oil
- 2 Jars Saffron
- 150 ml Sour cream
For the carrots:
- 10 kl. Carrots
- 100 ml Orange juice
- 1 Pc. Ginger (walnut-sized)
- 1 tsp Olive oil
Generally:
- Salt
- Pepper
Sauce:
- For the sauce, mix the beef bones with the vegetable oil and roast them on the baking sheet in a preheated oven at 200 ° C for about 45 minutes, turning them often.
- Roughly dice the onion and sauté in a large saucepan with a little clarified butter. Add the bones to the onion and pour water over them until the bones are just covered. Roughly dice the leek, carrot and celery and add to the broth along with the juniper, pepper and bay leaves.
- Let the stock simmer gently for at least 2 hours, then pass it through a fine sieve. Let the stock cool down and degrease.
- Mix the port wine and red wine, reduce to about 1/8 of the original amount. Pour in the stock, add the soy sauce and reduce the sauce to your liking.
- Assemble with the cold butter and season to taste with the molé spice mixture – adding the spice mixture gradually until you have the desired taste.
Roast beef:
- Rub the roast beef with a mixture of vegetable oil and the Ras-el-Hanout.
- Put in a vacuum bag and vacuum seal. Cook at 56 ° C in the Sous-Vide bath for approx. 4 hours – a longer time in the Sous-Vide bath is no problem.
- Take out of the bag shortly before serving and fry in hot clarified butter.
Potatoes:
- Cut the potatoes in half crosswise, mix with the olive oil and salt. Spread out on a parchment-lined baking sheet with the cut surface facing down. Bake in the oven at 180 ° C for about 45 minutes until the potatoes are golden brown.
Saffron Dip:
- Prepare mayonnaise for the saffron dip from the egg yolk, mustard and vegetable oil.
- To do this, stir together the egg yolk and mustard with the whisk and gradually add the oil in a thin stream while stirring constantly. Always add so much oil that it combines directly with the egg yolk. Season the mayonnaise with salt and pepper.
- Grind the saffron in a mortar and mix with the sour cream. Add the mayonnaise, stir everything well and season again to taste.
Carrots:
- Peel the carrots, trim the greens. Mix a marinade with the orange juice, the finely chopped ginger and the olive oil and season with salt and pepper.
- Seal the carrots with the marinade in the vacuum bag and let them steep in the Sous-Vide bath at 80 ° C for about an hour.
Serving:
- To serve, place a little sauce in the middle of a plate, then serve a slice of roast beef. Put several potatoes on the plate and arrange in a circle; Put the saffron dip in the middle between the potatoes with a squeeze bottle. Place the carrots on the side.
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