Roast Beef with Pink Berries and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef (shoulder)
- salt and pepper
- 1 tablespoon clarified butter
- 2 onion (s), quartered
- 1 large carrot
- 2 teaspoons tomato paste
- 1 piece (s) farmhouse bread (s), the rind it
- Water, hot, to be poured on
- 100 ml cream
- 1 tablespoon crème fraîche
- 3 teaspoons berries, pink
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180-200 degrees.
- Rub the meat with salt and pepper. Heat the clarified butter in a roaster and sear the meat on all sides. Then briefly brown the onions, the carrot cut into approx. 2 cm pieces and the bread crust. Stir in the tomato paste and deglaze with a little water.
- Place in the oven for 1 1/2 to 2 hours. Halfway through the cooking time, turn the roast and pour the roast over the meat several times. If necessary, add a little hot water. Just enough so that nothing burns.
- After cooking, take the roast out of the oven and wrap it in aluminum foil and let it rest.
- Bring the roast set to the boil (possibly with a little water) on the stove, then strain it through a sieve into a saucepan. Stir the cream and crème fraíche into the sauce and let it get hot. Chop the pink berries in a mortar and add to the sauce. Season with salt and pepper and, if desired, bind with a sauce thickener.
- Cut open the meat and arrange on a platter. Serve drizzled with a little sauce.
- Homemade ribbon noodles or spaetzle and butter vegetables go well with it.
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