Burgundy roast

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 5
COOK TIME
270 mins
TOTAL TIME
270 mins

Ingredients

Servings: 10
  • 1 bunch of greens
  • 1 big onion
  • 3 kg Roast beef (from the leg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 9 TABLESPOONS Oil
  • 0?a  R
  • 2 TEASPOONS Broth
  • 10 Juniper berries
  • 2 TEASPOONS Peppercorns
  • 4 Cloves
  • 2–3 Bay leaves
  • 1.5 kg small mushrooms
  • 800 ml Beef stock (glass)
  • 4 TSP Demi-glace
  • 60 g Cornstarch
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Soup greens clean or peel, wash and roughly cut. Peel and chop the onion. Wash the roast, dab dry. Salt and pepper. In a large roaster, fry well in 3 tbsp. hot oil, remove.

  2. 2

    Brown the vegetables and onion. Put meat on top. Deglaze with wine and 3⁄4 l water. Add stock and spice ingredients, bring to the boil. Cover and cook in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 4 hours.

  3. 3

    Cleaning mushrooms, washing them. Possibly halve them. Fry in 6 tablespoons of hot oil until golden brown. Season.

  4. 4

    Lift out the roast and cover with aluminium foil. Sieve the braising stock. Add beef stock and demi-glace, bring to the boil. Simmer for about 5 minutes. Stir starch and 100 ml water until smooth. Thicken sauce with it, season to taste.

  5. 5

    Cut the roast open and serve with mushrooms and sauce. Goes well with spaetzle (see tip) and leaf salad.

Nutrition Facts

KCAL
570 kcal
CARBS
8 g
FATS
22 g
PROTEINS
68 g

Categories & Tags

Miscellaneous