Summary

Ingredients

• 1 ½ kg roast beef, from the bow
• 1 onion (s), diced
• 1 carrot (s), roughly diced
• 2 small parsley root (s), roughly diced
• 5 cloves garlic
• 8 prunes
• 1 chilli pepper (Thai chillies)
• 150 ml stock (demi glace from beef)
• Creme fraiche Cheese
• salt
• 3 teaspoons flour
• Clarified butter
• Calvados

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Instructions

1. Fry the roast in clarified butter and then set aside. Roast the root vegetables, onion and garlic in clarified butter, dust with flour and let it take on color. Deglaze with a little water and season with plenty of salt.
2. Add the chilli pepper, prunes, demi glace and a good sip of the calvados and simmer the roast. If the sauce is too thick, add more water. Place the roast in the roaster and cover in the oven preheated to 160 °. 3- Cook for 3.5 hours.
3. The roast is done when a fork can be easily pierced. Lift out the roast and let it rest.
4. Puree the vegetables in the sauce and fold in the creme fraiche. Add another sip of Calvados to taste.