Pot Roast with Papas Arrugadas and Red Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 45 mins |
| Total Time | 3 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg roast beef, e.g., from the hip
- 1 leek
- 3 carrot (s)
- 0.5 ½ celery
- 3 onion (s)
- 1 liter red wine, drier
- 2 liters water
- 100 ml soy sauce
- 1 sprig rosemary
- 500 g potato (s), small, e.., French
- 300 g sea salt
- 500 g red cabbae, e.., TK
- butter
- Flour
- oil
- sea-salt
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Season the roast beef with plenty of sea salt and pepper, then sear it on all sides in a roasting pan. Cut the leek, carrots, onions and celery into small cubes and sauté briefly. Deglaze with the red wine, add 1 liter of water, soy sauce and rosemary and simmer everything in the oven for 2.5 hours at 140 degrees Celsius.
- Remove the meat and cut into fine slices. Pass the brew through a sieve.
- Melt some butter in the roasting pan and make a roux with flour. Add the desired amount of the stock, allow to thicken and season with salt and pepper. Then place the roast slices in the sauce and keep warm in the roaster.
- For the papas arrugadas, mix 1 liter of water with 300 g of sea salt in a saucepan and cook the washed potatoes in their skins for 15-20 minutes. Then drain the potatoes and place them on a board to dry. This creates a wafer-thin salt crust on the shell.
- Warm the red cabbage thawed.
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