John Myers
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Roast Beef in Roman Pot with Green Beans and Crispy Croquettes
The perfect roast beef in roman pot with green beans and crispy croquettes recipe with a picture and simple step-by-step instructions.
Roast beef in a römertopf:
- 1,35 kg Braised beef from the leg
- 2 tbsp Clarified butter
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 Carrots about 200 g
- 1 piece Celery approx. 200 g
- 1 Parsnip approx. 150 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 4 Stems / branches Stalks of rosemary
- 4 Stems / branches Stalk thyme
- 300 ml Red wine
- 1 Crème fraîche 150 g
- 1 Cream 200 g
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Green beans:
- 500 g Green beans
- 1 tsp Salt
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Crispy croquettes:
- 500 g Tk crispy croquettes
- 1 arc Parchment paper
Roast beef in a römertopf:
- Soak the Roman pot for a good 2 hours. Wash roast beef, pat dry with kitchen paper, season with plenty of salt and pepper, fry vigorously on all sides in hot butter fat (2 tbsp) and place in the soaked Römertopf. Clean the vegetables (peel the carrots and parsnips with the peeler and roughly cut them. Clean and roughly chop the celery, peel the onion and cut into pieces. Peel and dice the garlic cloves) and fry vigorously in the frying pan / stir fry and add to the römertopf. Pour in the red wine (300 ml), place rosemary sprigs and thyme sprigs on top and cover the Römertopf in the preheated oven (225 ° C) cook / roast for approx. 90 minutes. Take the Römertopf out of the oven, take out the meat and wrap it in aluminum foil and let it rest for about 20 minutes. Transfer the vegetables with the liquid into a small saucepan and work through / mix well with the hand blender. Add / stir in the crème fraîche and cream and season / season the sauce with 2 big pinches of coarse sea salt from the mill and colored pepper from the mill (2 big pinches).
Green beans:
- Clean and wash the green beans, cook in salted water (1 teaspoon of salt) for about 10 minutes until firm to the bite, drain through a kitchen sieve and toss in a hot saucepan with butter (1 teaspoon). Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Crispy croquettes:
- Place / distribute the crispy croquettes on a baking tray lined with baking paper and bake in the oven until crispy, golden-brown, according to the instructions on the package.
Serve:
- Cut the meat into slices. Serve the meat with sauce, green beans and crispy croquettes.
Tip:
- The meat that is left over is good for making beef brawn.
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