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Marinated pot roast

Name: Marinated pot roast
Yield: 4
Cuisine: European, German
Ingredients: 1.5 kg Mock tenderloin; 1 styk Spanish onion; 3 styk Carrots; 0.5 styk Celery; 1 Spiseskefuld Rapeseed oil; 800 ml Dry red wine; 300 ml Balsamic vinegar; 400 ml Water; 2 Gren Rosemary; 10 styk Juniper berries; 4 Blad Bay; 10 styk Allspice berries; 6 styk Cloves; 1 styk Spanish onion; 1 Spiseskefuld Olive oil; 1 Spiseskefuld Tomato purée; 300 ml Vegetable stock; 200 ml Cream (or oat cream); 80 G Polenta; 40 G Parmesan; 30 G Butter; 3 Spiseskefuld Maple syrup

Marinated pot roast with creamy Parmesan polenta

Easy

Ingredienser

4 Portioner

10 styk Allspice berries
300 ml Balsamic vinegar
4 Blad Bay
30 G Butter
3 styk Carrots
0,5 styk Celery
6 styk Cloves
200 ml Cream (or oat cream)
800 ml Dry red wine
10 styk Juniper berries
3 Spiseskefuld Maple syrup
1,5 kg Mock tenderloin
1 Spiseskefuld Olive oil
40 G Parmesan
80 G Polenta
1 Spiseskefuld Rapeseed oil
2 Gren Rosemary
2 styk Spanish onion
1 Spiseskefuld Tomato purée
300 ml Vegetable stock
400 ml Water

European, German

Meat dishes, Beef

Celery, Sulphur dioxide/sulphites, Milk

Lactose, Histamine, Alcohol

Forberedelse

Pickle the roast
Remove the fat and sinews from the beef. Wash and peel the onions, carrots and celeriac if necessary. Cut the vegetables into walnut-sized pieces. Heat 1 tbsp rapeseed oil in a large pan and sauté the vegetables for 5 minutes. Deglaze with wine, vinegar and water. Wash the rosemary, shake it dry, add it with the spices and simmer for 15 minutes. Allow the marinating liquid to cool to room temperature and place the meat in it. Refrigerate the meat for 3 days.
Ingredienser
1,5 kg Mock tenderloin, 1 styk Spanish onion, 3 styk Carrots, 0,5 styk Celery, 1 Spiseskefuld Rapeseed oil, 800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml Water, 2 Gren Rosemary, 10 styk Juniper berries, 4 Blad Bay, 10 styk Allspice berries, 6 styk Cloves

Sear the meat
After 3 days, remove the meat from the marinating liquid and dab it dry. Preheat the oven to 160 degrees (fan-assisted). Peel and finely chop the Spanish onion. Heat a large, oven-proof pan over a high heat, add the olive oil and sear the meat all over.
Ingredienser
1 styk Spanish onion, 1 Spiseskefuld Olive oil

Cooking sauerbraten
Remove the meat from the pan, add the onion and fry for 2 minutes. Add the tomato purée and continue to cook for a further 2 minutes. Pour in the marinating liquid and re-add the beef. Put on the pan lid and cook in the oven for approx. 2–3 hours. The meat should have a core temperature of 85 degrees and be tender when stabbed with a knife.
Ingredienser
1 Spiseskefuld Tomato purée

Cook the polenta
Meanwhile, bring the stock and cream to the boil and season with salt, pepper and nutmeg. Add the polenta, stirring continuously, bring back to the boil and leave to soak for 10 minutes. Finely grate the Parmesan and stir it into the polenta with the butter.
Ingredienser
300 ml Vegetable stock, 200 ml Cream (or oat cream), 80 G Polenta, 40 G Parmesan, 30 G Butter

Gravy
Remove the fully cooked meat from the marinating liquid. Pass the liquid through a sieve and leave it to reduce in a pan to form a thick gravy. Season the gravy with salt, pepper and maple syrup.
Ingredienser
3 Spiseskefuld Maple syrup