Beef Shoulder Fillet (false Fillet) Marinated and Braised NT

Summary

Ingredients

• 1 kg roast beef (shoulder)

For the marinade:

• 1 tablespoon mustard (barbecue mustard)
• 1 tablespoon rapeseed oil
• 4 sprigs rosemary
• 4 sprigs thyme
• 4 sage leaves
• 1 teaspoon pepper, colored
• 8 grains allspice
• 6 juniper berries
• 2 cloves garlic)

Also:

• 1 carrot (s), roughly diced
• 1 leek, sliced
• 1 clove (s) garlic, squeezed
• 400 ml gravy
• 150 ml red wine, dry
• 1 teaspoon currant jelly, red
• 1 tablespoon crema di balsamic vinegar
• 1 teaspoon mustard (barbecue mustard)
• Rapeseed oil
• salt and pepper
• 1 teaspoon cornstarch

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Instructions

1. The wrong fillet is part of the beef shoulder. The fine-grained meat, which is criss-crossed with a strong tendon, is ideal for braising or cooking, whereby the tendon becomes soft and the meat becomes juicy. It is also used to make tartare. In terms of its shape, it is reminiscent of the real fillet, although its meat quality is nowhere near this and is also not suitable for frying.
2. I first tied the roast with butcher`s thread so that it stays in shape even after it has been seared and braised. I don`t know whether this is absolutely necessary, but it was a precautionary measure.
3. For the marinade mix the mustard and oil with the pressed garlic cloves and brush the meat on all sides. Finely mortar the peppercorns, allspice and juniper berries and season the roast with them. Also distribute the herbs well, wrap the meat in aluminum foil, seal it well in a plastic bag and let it rest overnight in the refrigerator.
4. The next day, remove the herbs from the roast, heat 2 tablespoons of oil in a roasting pan and fry it all over. Be careful that the mustard and spices don`t burn and settle black on the bottom of the pot. In this case, remove the meat, deglaze and remove the sediment, as it would make the sauce bitter. Heat some more oil in the roaster, sweat the vegetables briefly, place the roast on top and distribute the herbs from the marinade with the clove of garlic in the pot. Deglaze everything with red wine and half of the roast stock.
5. Place the open roaster in the oven preheated to 80 ° and cook for about 3 hours. Every now and then, baste the rest of the meat stock. Then increase the temperature to 100 ° for about 30 minutes until the core temperature of the meat has reached 85 °. Here, of course, a roast thermo is of great help.
6. Then take the meat out of the pan, wrap it in aluminum foil and let it rest on a plate in the oven with the door open for approx. 10-15 minutes. In the meantime, pour the liquid through a hair sieve into a saucepan, bring to the boil and reduce by about a third. Season with mustard, crema di balsamic vinegar, currant jelly, pepper and salt. If necessary, bind with the cornstarch mixed in 2 teaspoons of cold water.
7. As a side dish boiled potatoes or spaetzle and vegetables of the season.

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