Braised Roast Beef
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,000 roast beef (Beiried)
- 1 teaspoon salt
- 1 teaspoon, leveled pepper
- 1 tablespoon, leveled mustard
- 1 tablespoon oil
- 2 beet (s), yellow
- 2 carrot (s)
- 4 onion (s)
- 100 ml red wine
- 200 ml bouillon
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees. Wash the beetroot, dry it and season with salt and pepper. Cover all around with mustard. Fry in hot oil first, then remove the meat.
- Clean and wash the vegetables and roast them roughly chopped in the frying fat. Pour in the red wine and the bouillon, then add the meat again.
- Let everything stew in the preheated oven at 180 degrees for about 1 hour. Remove the meat, strain the stock. Cut the meat into slices, serve with sauce and cabbage sticks (noodles with cabbage).
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