10 piece allspice
300 ml balsamic vinegar
4 leaf bay
30 g butter
3 piece carrots
0.5 piece celeriac
12 piece cherry tomatoes
2 tbsp clarified butter
6 piece cloves
200 g cream
1 clove garlic
10 piece juniper berries
3 tbsp maple syrup
1 pinch nutmeg (ground)
100 ml olive oil
2 piece onions
40 g parmesan
1 pinch pepper (ground)
0.5 tsp peppercorns
80 g polenta
800 ml red wine (dry)
3 sprig rosemary
2.5 tbsp salt
2 tbsp sugar
1.5 kg tenderloin (mock)
1 sprig thyme
1 tbsp tomato purée
300 ml vegetable stock
400 ml water
Remove the fat, sinews and silver skin from the beef.
Peel the carrots, celeriac and onions and chop them into walnut-sized pieces.
Ingredients
1.5 kg tenderloin (mock), 3 piece carrots, 0.5 piece celeriac, 2 piece onions
Wash the rosemary and shake it dry.
Pour the vegetables, red wine, vinegar and water into a pan, add the rosemary and spices and simmer for 15 minutes.
Leave the stock to cool to room temperature, add the meat and refrigerate for 3 days.
Ingredients
800 ml red wine (dry), 300 ml balsamic vinegar, 400 ml water, 2 sprig rosemary, 10 piece juniper berries, 4 leaf bay, 10 piece allspice, 6 piece cloves, 2 tbsp salt, 2 tbsp sugar, 0.5 tsp peppercorns
Remove the meat from the stock, pat it dry and season with salt.
Strain the stock through a sieve into a container and set the vegetables to one side.
Heat the clarified butter in a large, oven-proof pan over a medium heat. Add the meat and sear it all over.
Ingredients
0.5 tbsp salt, 2 tbsp clarified butter
Remove the meat from the pan,
add the vegetables and sauté until browned. Add the tomato purée and continue frying for 2 minutes.
Pour in the stock, stir and add the meat.
Cover the pan and cook the meat in the oven for approx. 2 to 3 hours.
Ingredients
1 tbsp tomato purée
Wash the tomatoes and score crosses into them.
Flatten the garlic with the back of a knife.
Wash the rosemary and thyme and shake them dry.
Heat the oil in a frying pan and swirl it around. Cook the tomatoes, garlic, thyme and rosemary over a low heat for 20 minutes.
Ingredients
12 piece cherry tomatoes, 100 ml olive oil, 1 clove garlic, 1 sprig rosemary, 1 sprig thyme
Bring the stock and cream to the boil, then season with pepper and nutmeg.
Add the polenta, stirring constantly, bring to the boil again and leave to swell for 10 minutes.
Finely grate the parmesan and stir it into the polenta with the butter.
Ingredients
300 ml vegetable stock, 200 g cream, 1 pinch pepper (ground), 1 pinch nutmeg (ground), 80 g polenta, 40 g parmesan, 30 g butter
Remove the cooked meat from the stock.
Strain the stock through a sieve into a pan and reduce over a medium heat.
Season the sauce with maple syrup.
Ingredients
3 tbsp maple syrup
Divide the polenta between the plates, add the tomatoes, slice up the marinated pot roast and serve it with the sauce alongside the polenta.
1633.5
102.88 g
86.30 g
79.30 g
