Burgundy Roast
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 11 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 ½ kg roast beef
- 1 bunch soup greens
- 2 onions)
- 4 tablespoon oil
- 0.5 liter ½ red wine (Burgundy)
- Juniper berry
- 7 clove (s)
- 1 teaspoon rosemary, dried
- salt and pepper
- 250 ml stock (consommé)
- pimento
- 7 bay leaves
- Paprika powder, (hot pink)
Print Recipe
Pin Recipe Instructions
- Soak the meat with the red wine and the spice grains / leaves in a covered bowl overnight.
- Rub the roast with salt, paprika and pepper. Heat the oil in a large pan / saucepan and sear the meat with 1 onion (cut into small rings). After a few minutes, put everything (including the 2nd onion and the finely chopped soup greens) in a roasting tube (possibly with some of the stain, but only a little) and simmer in the oven at approx. 175 ° C for a good 2 hours. Wrap the roast in aluminum foil and keep it warm in the oven.
- Put the cooked ingredients and the meat stock in a saucepan with the consommé and rub the vegetables through a sieve until a creamy sauce is formed. Season the sauce with pepper (black, ground) and salt.
- Cut the roast meat into slices and serve with bread dumplings, red cabbage and green salad.
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