300 ml Balsamic vinegar
6 Sztuka Cloves
200 G Cream
800 ml Dry red wine
10 Sztuka Juniper berries
3 Łyżka stołowa Maple syrup
1.5 kg Mock tenderloin
40 G Parmesan
0.5 Łyżeczka Peppercorns
80 G Polenta
2 Oddział Rosemary
2.5 Łyżka stołowa Salt
2 Łyżka stołowa Sugar
300 ml Vegetable stock
10 Sztuka allspice
4 Liść bay leaves
30 G butter
3 Sztuka carrots
2 Łyżka stołowa clarified butter
1 Palec garlic
1 Szczypta ground nutmeg
1 Szczypta ground pepper
100 ml olive oil
2 Sztuka onions
1 Oddział rosemary
1 Oddział thyme
1 Łyżka stołowa tomato purée
400 ml water
Składniki
1,5 kg Mock tenderloin, 3 Sztuka carrots, 2 Sztuka 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.
Składniki
800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 Oddział Rosemary, 10 Sztuka Juniper berries, 4 Liść bay leaves, 10 Sztuka allspice, 6 Sztuka Cloves, 2 Łyżka stołowa Salt, 2 Łyżka stołowa Sugar, 0,5 Łyżeczka 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.
Składniki
2 Łyżka stołowa clarified butter, 0,5 Łyżka stołowa 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.
Składniki
1 Łyżka stołowa tomato purée
Składniki
100 ml olive oil, 1 Palec garlic, 1 Oddział rosemary, 1 Oddział 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.
Składniki
300 ml Vegetable stock, 1 Szczypta ground pepper, 80 G Polenta, 40 G Parmesan, 30 G butter, 200 G Cream, 1 Szczypta ground nutmeg
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.
Składniki
3 Łyżka stołowa 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
