Boiled Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg roast beef
- 100 g bacon, mixed
- 2 cans mushrooms
- 2 cups cream
- 0.75 ¾ bottle brandy
- 2 bottles red wine, medium dry
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Leave out the streaky bacon in a roaster.
- Rub beef roast with salt and pepper and fry in the roasting pan in the left bacon. Turn several times. Then alternately deglaze the whole thing with the wine and the brandy and let it simmer again and again.
- Then let the meat stew in the closed roaster in the oven for 1 3/4 hours. Put the mushrooms with the stock in the roasting pan about 1/2 hour before the end.
- After the time has elapsed, take the meat out of the roaster and thicken the sauce with the cream and season again with salt and pepper. If necessary, reduce the sauce a little beforehand or bind it with a sauce thickener, etc.
- Also ideal with roast beef.
- It goes well with baguette and red wine.
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