The easiest Christmas roast in the world .The classic and popular Sunday roast - patiently tender braised, and there is a sauce to put in there.
If you like to make it without red wine you can use broth made with vinegar or grape juice .However red wine will help to make the festive flavor and broth or grape juice cannot give the real flavor of the dish .
Like normal sunday roasts make some Yorkshire puddings and roasted potatoes to serve with this .
preparation time ; 3 hours
serves ; 5
2 leek ,roughly chopped
2 Onions , roughly chopped
2 Garlic cloves ,roughly chopped
1 tbsp butter
1.5 kg Beef (e.g. thick shoulder)
Salt pepper
2 Bay leaves
6 Juniper berries
6 allspice berries ( or substitute with cloves and cinamon)
1 teaspoon black peppercorns
1 small bunch thyme
1 tbsp Tomato paste
750 ml strong red wine or substitute with beef broth with a little vinegar or red grape juice
400 ml Beef stock
Preheat the oven to 180 °.
Heat the clarified butter in an ovenproof roaster with a lid. Fry the meat on all sides in a medium to high heat, then salt and pepper. Take out the meat.
Put the bay leaves, juniper berries, allspice and black pepper with thyme and the prepared vegetables to the roaster. Fry everything briefly while stirring over high heat. Add tomato paste and cook .
Pour in half of the red wine and let it simmer. Pour in the beef stock and wine and bring to the boil. Put the meat on the vegetables.
Cover the roaster and put in the hot oven (middle). Allow the roast to simmer for approx. 2 hours, turning the heat down to 150 ° after 30 minutes. Take out the finished roast, wrap in aluminum foil and let it rest for about 10 minutes.
In the meantime, pour the sauce with the vegetables through a sieve into a saucepan, squeeze out the vegetables well. Simmer the sauce and serve with the roast .
Comments
Post a Comment