Roast Beef Pink, Tender and Simple

Summary

Ingredients

• 1.2 kg roast beef, or more

For the marinade:

• 1 liter wine (sangria or mulled wine)
• 1 tablespoon mustard
• 1 tablespoon Herbs Provence
• 1 tablespoon sugar
• 5 tablespoon oil

For painting:

• 3 tablespoon mustard (preferably rotisseur)
• 1 tablespoon Herbs Provence
• 1 teaspoon salt. rather less, you can add salt
• 1 teaspoon pepper from the mill

For the sauce:

• possibly soup vegetables and 2 onions
• 1 teaspoon stock, granulated
• 200 ml sweet cream
• possibly water
• salt and pepper
• cognac
• Sugar or Ketjap Manis

For the baked potatoes: (Herbs - Schnitz - Potatoes)

• 4 port. Potato
• 3 tablespoon oil
• Salt and garlic
• herbs Provence

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Instructions

1. Often you get meat that is not well hung, marinating it becomes nice and tender.
2. Mix the ingredients for the marinade in a large freezer bag and add the meat. Push the air out as far as possible - I suck it out with a straw, there is none left in it. Marinate in the refrigerator for 3 days, of course close the bag well beforehand, preferably a second over it. From time to time to turn.
3. After 3 days (it works after one, then it is not so well pulled through) dry the meat, mix mustard, herbs, salt and pepper together and spread on the meat, almost massaging it in. If you want sauce, cut a bunch of soup vegetables and 2 onions into small pieces.
4. Preheat the oven (or the hot air function of the combination microwave) to 250 ° C (important because meat is not seared). Place the vegetables in a baking dish and place the meat on a wire rack. Fry for 10 minutes, then turn the oven down to 200 ° C and forget about 1 hour.
5. Then take out the meat and wrap it in aluminum foil, leave to stand for at least 20 minutes. Transfer the vegetables into a saucepan, add 1 teaspoon of granulated broth, 200 ml of sweet cream and possibly some water and puree everything. Season to taste with salt, pepper, cognac and a touch of sugar or katjap manis.
6. Herbal schnitz potatoes taste great with them, they can be put in the still hot oven after the meat and are made by themselves.
7. Wash potatoes, divide wedges, put in a freezer bag. Mix 3 tablespoons of oil, a little salt, sliced garlic and Provence herbs and pour into a large baking dish. Leave in the oven for about 30 minutes. Then try to see if the potatoes are soft.
8. Tastes lukewarm best.

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