John Myers
Roast Beef Peppered …
The perfect roast beef peppered … recipe with a picture and simple step-by-step instructions.
- 750 g Boiled beef
- 150 g Smoked bacon
- 0,5 teaspoon Salt
- 0,5 teaspoon Seasoned pepper
- 2 Pinches Freshly grated nutmeg
- 2 Pinches Ground allspice
- 1 tablespoon Chopped parsley
- 1 tablespoon Brandy
- 20 g Clarified butter
- 1 Roughly diced onion
- 1 tablespoon Tomato paste
- 250 ml Red wine tart
- 400 ml Meatsoup
- Mixed cornstarch
- Cut the bacon into 1-cm thick slices, then into strips of the same width; Mix salt, pepper, nutmeg and allspice; Turn the strips of bacon in the spice mixture and then dip into the chopped parsley.
- Place all strips of bacon side by side on a board lined with foil, drizzle with brandy and cover with foil and place in the freezer for about 30 minutes. Here the bacon becomes nice and hard and can be easily pushed into the meat. Preheat the oven to 200 degrees.
- Rinse the boiled beef under cold water and pat dry again. Then poke holes in the meat with a narrow, sharp knife and insert the strips of bacon.
- Rub the outside of the roast with pepper and sear it in the heated clarified butter, let the onion cubes sizzle on the side, as well as any remaining bacon and the bacon rind.
- When everything has got a nice color, sauté the tomato paste for a minute, then deglaze with red wine and broth. Simmer in the oven for about 90 minutes, scooping the brat once every 30 minutes.
- Keep the cooked meat warm in the switched off stove until the sauce is made, then cut into slices. For the sauce, pour as much stock into the broth as you need the sauce, briefly puree with the hand blender, thicken slightly with the cornstarch, season again with pepper and salt and serve the delicious sauce with the meat.
- Serve with potato dumplings and Brussels sprouts tossed in butter.
Facebook Comments