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Ingredients

Portions

Beef Roast with Autumn Vegetables

3 parsnips
4 carrots
1 small Hokkaido pumpkin
2 onions
2 cloves of garlic
1.5 kg beef roast (preferably from the shoulder or rump)
3 Tablespoon(s) olive oil
200 ml dry red wine
2 Teaspoon(s) sea salt
1 Teaspoon(s) peppercorns
2 bay leaves
1 Teaspoon(s) dried rosemary
350 ml beef stock

Preparation

  • Preparation time: 20 min
  • Cooking time: 3 h 30 min
  • Total time: 4 h

Beef Roast with Autumn Vegetables

1. Wash, peel, and cut the vegetables into bite-sized pieces. Dice the onions and garlic. Pat the beef roast dry and sear it in a roasting pan with olive oil on all sides, then remove it.
2. Sauté the onions, garlic, and prepared vegetables in the roasting fat. Pour in the red wine. Grind the salt, peppercorns, torn bay leaves, and rosemary in a mortar and rub the roast with the mixture. Place the roast in the vegetable broth. Bring the beef stock to a boil and pour it over the roast.
3. In a preheated oven at 90°C (top/bottom heat), braise the roast covered for about 3 ½ hours until the core temperature reaches 75°C.
4.

Remove the roast and let it rest for 10 minutes. For the sauce, puree the roasting juices with some of the braised vegetables. Slice the roast and serve with the vegetables and sauce.

5. Braten im Ofen bei 90 °C (Ober-/Unterhitze) ca. 3 Stunden schmoren.
6. Dann das angebratene Gemüse in den Bräter geben. Zugedeckt für weitere 15-20 Minuten schmoren.
7. Braten und Gemüse aus dem Bräter nehmen und abdecken.
8. Dem übriggebliebenen Bratensud 2-3 Esslöffel des Gemüses zugeben, alles pürieren und eindicken lassen.
9. Braten in Scheiben schneiden und mit Gemüse und Sauce servieren.

Tipp:

Die Kerntemperatur des Bratens sollte 75 Grad erreichen. Verwende dazu am besten ein Fleischthermometer.

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