300 ml Balsamic vinegar
6 units Cloves
200 g Cream
800 ml Dry red wine
10 units Juniper berries
1.5 kg Mock tenderloin
40 g Parmesan
0.5 tsp Peppercorns
80 g Polenta
300 ml Vegetable stock
10 units allspice
4 sheet bay leaves
30 g butter
3 units carrots
0.5 units celeriac
2 tbsp clarified butter
1 clove garlic
1 pinch ground pepper
3 tbsp maple syrup
1 pinch nutmeg (ground)
100 ml olive oil
2 units onions
3 sprig rosemary
2.5 tbsp salt
2 tbsp sugar
1 sprig thyme
1 tbsp tomato purée
400 ml water
Ingredients
1.5 kg Mock tenderloin, 3 units carrots, 0.5 units celeriac, 2 units onions
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.
Ingredients
800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 sprig rosemary, 10 units Juniper berries, 4 sheet bay leaves, 10 units allspice, 6 units Cloves, 2 tbsp salt, 2 tbsp sugar, 0.5 tsp Peppercorns
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.
Ingredients
2 tbsp clarified butter, 0.5 tbsp salt
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.
Ingredients
1 tbsp tomato purée
Ingredients
100 ml olive oil, 1 clove garlic, 1 sprig rosemary, 1 sprig thyme
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.
Ingredients
300 ml Vegetable stock, 1 pinch ground pepper, 80 g Polenta, 40 g Parmesan, 30 g butter, 200 g Cream, 1 pinch nutmeg (ground)
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.
Ingredients
3 tbsp maple syrup
Divide the polenta between four plates, slice up the marinated pot roast, arrange with the polenta and serve with the gravy.
1633.5
102.88 g
86.30 g
79.30 g
