John Myers
Contents
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Ingredients
For the roast beef
- 500 g Roast beef
- 150 g Cocktail tomatoes
- 1 Onion
- 2 Garlic cloves
- 0,5 Green pepper
- 1 Red peppers
- 400 ml Beef stock
- Cayenne pepper salt paprika
- Olive oil with
For the pepper vegetables
- 0,5 Bell pepper (red, yellow, green)
- 1 Onion cut into half rings
- 1 Chopped garlic
- 100 ml Vegetable broth
- 1 tbsp Creme fraiche Cheese
- Thyme spice
Instructions
The rimmed roast
- Preheat the oven to 80 degrees and heat a baking dish in it. Wash and pat dry the meat and season with salt, paprika and pepper. Heat the olive oil in a pan and fry the roast vigorously on all sides. Put the meat in the pan, cut the vegetables into small pieces and spread them around the meat.
- Boil the roast with the beef stock and pour over the meat. Put the baking dish in the oven for 4 1/2 hours. The core temperature should be around 60 degrees. When the cooking time is over, switch off the oven and let the roast rest a little longer.
The paprika vegetables
- Clean the peppers, wash, dry and cut into fine strips. Heat the oil in a saucepan and sauté the onion, peppers and garlic. Deglaze everything with the vegetable stock and season with salt and pepper and the thyme. Let everything simmer over a low heat for about 10 minutes, remove from the stove and stir in the creme fraiche.
- Cut the roast into slices with the paprika vegetables, arrange on plates, add the sauce and serve immediately. (If you like, you can add a second side dish)
Nutrition
Serving: 100gCalories: 62kcalCarbohydrates: 1.7gProtein: 0.5gFat: 6g
