Braised Beef (NT) in Rosemary Sauce with Butter Beans and Tomato Compote
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,400 roast beef from the top shell
- 3 clove (s) garlic, diced
- 4 onion (s), diced
- 1 leek, the white, chopped
- 30 g celeriac, diced
- 3 sprigs rosemary
- 200 ml red wine, dry
- 200 ml beef broth
- 200 ml water
- 6 tomato (s), (vine tomatoes)
- 1 shallot (s), finely diced
- 2 clove (s) garlic, finely diced
- 1 sprig rosemary
- 1 sprig oregano
- 2 tablespoon chives, cut into rolls
- 2 tablespoon olive oil
- 500 g beans, princess beans (frozen)
- 1 tablespoon butter
- salt and pepper
- 1 sprig rosemary
- 1 teaspoon mustard, medium hot
- 1 teaspoon paprika pulp
- Vinegar, (crema di balsamico)
- 2 potato (s), boiled (boiled potatoes)
- Salt, (fleur de sel)
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoons of olive oil in a roaster and sear the meat on all sides. Add the diced vegetables and sweat until translucent. Deglaze with wine, stock and water. Pierce the meat thermo in the middle of the roast, place 3 sprigs of rosemary in the saucepan, close the saucepan and put it in the oven preheated to 80 ° C. The roast is ready when it has reached a core temperature of 70 ° C. This takes about 4 hours.
- For the tomato compote, peel, core and dice the tomatoes. Heat 2 tablespoons of olive oil in a saucepan, sweat the shallot and garlic in it until translucent. Add diced tomatoes, stir in gently and simmer gently for about 15 minutes. Just before the end, stir in the chives rolls and very finely chopped oregano leaves and rosemary needles. Season with pepper and salt.
- Blanch the green beans in boiling water for approx. 3 minutes, rinse until ice cold, drain and pat dry with kitchen paper. Melt 1 tablespoon butter in a pan, turn the beans in it and season with salt.
- When the roast has reached the desired core temperature, take the meat out of the roaster, place on a plate and leave to rest in the exposed oven for approx. 15 minutes. During this time, pour the broth through a hair sieve into a saucepan and reduce by about a third over high heat. Season with 1 teaspoon finely chopped rosemary needles, mustard, pepper, paprika pulp and crema the balsamic vinegar. Salt will probably no longer be necessary. To make the sauce more binding, puree 1-2 boiled potatoes in it.
- To serve, pour a saucepan onto the plates, put 2 slices of roast in each, season with fleur de sel and a little pepper, and spread the beans and tomato compote around them. As a further side dish, boiled potatoes go very well.
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