Burgundy Roast À La Gabi
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef from the shoulder
- 1 bottle red wine (Burgundy)
- 100 g ham, raw
- 3 onion (s)
- 1 carrot (s)
- 2 cloves garlic)
- 1 teaspoon thyme, chopped (can also be dried)
- 1 bay leaf
- Lard
- salt and pepper
- 1 bunch parsley, finely chopped
- Flour
Print Recipe
Pin Recipe Instructions
- First you cut the meat into even slices, lightly salt and pepper it on both sides and sprinkle it with thyme. Then you chop the onions very finely.
- Meat and onions are now fried in the lard together with the diced ham. Dust with flour, add the garlic cloves grated with a little salt, the halved carrot and the bay leaf and roast everything a little. Pour the dish with burgundy and braise the meat in it for about 30 minutes until it is soft. If too much sauce is boiled away, fill up with water.
- You serve the roast, sprinkled with plenty of parsley, with pasta or boiled potatoes.
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