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Roast Carbonate with Beetroot and Chilli Crust, Brussels Sprouts and Beetroot Sauce

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 73 kcal

Ingredients
 

  • 1 kg Boneless roast carbonate
  • 3 Parsley roots
  • 1 packet Soup greens fresh
  • 4 Beetroot, vacuum packed
  • 2 Sprigs of thyme
  • 4 Onions
  • 250 ml Sherry medium
  • 500 ml Prayer juice
  • 250 ml Beef broth
  • 1 tbsp Chilli flakes
  • 2 tbsp Oatmeal
  • 1 Egg whisked
  • Salt
  • Butter
  • 400 g Brussels sprouts fresh
  • Nutmeg, salt, 1 tbsp butter
  • Homemade dumplings according to liquorice brandnegsche

Instructions
 

  • Again filled the plate too full !!!!!!!!!!!!!!! But what should I do when my husband says "a little more" !!!!! My no food bag. But before that I went jogging.
  • Remove the fat from the roast, season with salt and pepper. Peel the onions into eighths, peel the parsley roots and cut the soup greens into large pieces. We eat the soup greens with us.
  • Fry the meat in butter fat on both sides. Top up with beetroot juice and beef broth. Add thyme sprigs and fry in the preheated oven at 180 degrees top / bottom heat.

crust

  • 2 Quarter the beetroot balls and beat until pulpy in the food processor. Mix the porridge with oat flakes, salt, chilli flakes and 1 egg to a paste.
  • After 1 1/2 hours, spread the paste thickly on the roast. Now gradually add the vegetables according to their degree of hardness. It should be crisp until the end of the roast.
  • Shortly before the end, add the sherry and after 2 1/2 hours switch on the grill so that the crust is nice and firm. Now cut the 2 remaining beetroot into quarters and into pieces and add to the roast.

Brussels sprouts

  • Defoliate the cabbage, remove the stalk and cut crosswise. Place in a saucepan with a little water. Season with salt and nutmeg and a large trick of butter. The Brussels sprouts should be firm to the bite.
  • When the roast is finished, cut the meat into slices. (The sauce does not need to be thickened, the onions make it very creamy).
  • Serve nicely on pre-heated plates with homemade dumplings and the Brussels sprouts. Well, nicely served looks different, but it tasted great, and that's the main thing. Bon Appetit

Nutrition

Serving: 100gCalories: 73kcalCarbohydrates: 6.2gProtein: 2.9gFat: 0.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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