Braised Beef with Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef, (pot roast)
- 2 carrot (s)
- 1 root / n parsley
- some celeriac (small wedge it)
- 1 onion (s)
- 10 tomato (s), dried
- 1 tablespoon tomato paste
- 1 tablespoon mustard, (Dijon mustard)
- 1 sprig rosemary
- 300 ml wine, red, dry
- 300 ml beef stock
- 2 cloves garlic)
- 50 g porcini mushrooms, dried
- 5 tomato (s), dried
- 1 shallot (s)
- 1 tablespoon herbs, fresh
- butter
- salt and pepper
- olive oil
- Paprika powder
- Clarified butter
- Butter, ice cold or cream
- possibly chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Season the braised beef with salt and pepper and sear it in clarified butter in a roaster, then set aside.
- Fry the carrots, parsley root, celery tuber and onion and sun-dried tomatoes (all finely diced), add tomato paste and mustard and fry briefly. Deglaze with red wine and let it boil down.
- Add the beef stock, the garlic (finely diced) and the sprig of rosemary and bring to the boil. Season with salt, pepper and a little paprika. Put the pot roast back in the roasting pan and let it simmer covered at 180 degrees for 2 1/2 - 3 hours.
- Turn from time to time and add red wine or stock if necessary.
- Pour boiling water over the porcini mushrooms and the remaining dried tomatoes and soak for at least 1 hour. Remove the mushrooms and tomatoes from the liquid and chop finely. Pour the soaking liquid through a very fine sieve or coffee filter.
- Sauté the finely diced shallot in a little olive oil, add the chopped mushrooms and tomatoes and pour the soaking liquid on top. Let the sauce reduce and season with fresh herbs (e.g. parsley, chervil, thyme).
- At the end of the cooking time, take the roast out of the roaster and place it warm in aluminum foil.
- Put vegetables and frying liquid in a sieve and squeeze out well. Add the obtained sauce to the porcini mushrooms, season with salt and pepper and, if desired, assemble with ice-cold butter or add a dash of cream.
- If you like it a little hotter, you can braise a small chilli pepper.
- Broad noodles (e.g. papardelle) or simply a good white bread go well with it.
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