Festive Beef Roast with Vegetable Caramel
Main course
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Cook Time
2 h 45 min
Servings
6
Difficulty
Medium
Prep Time
120 Min
Description
This beef roast with caramelized vegetables is an absolute highlight for festive occasions! I especially like to make it in autumn and winter, when the hearty aroma and the sweet note of the vegetables go perfectly together. The secret lies in the caramelization of the sugar, which gives the vegetables a wonderful depth. The roast itself becomes tender and juicy. A dish that can be prepared well in advance and is guaranteed to taste good to everyone. It goes well with spaetzle or potato dumplings.
Ingredients (13 ingredients)
-
1 kg Beef roast
-
Salt
-
Pepper
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30 g Clarified butter
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1 piece Bell pepper
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1 piece Winter squash
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2 piece medium-sized Onions
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200 g Sugar
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200 ml Wine vinegar
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2 tbsp Mustard seeds
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1 tbsp Cornstarch
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Chive rolls
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Parsley for garnish
Preparation (12 steps)
Prepare meat
Wash the beef roast and pat it dry. Then rub thoroughly with salt and pepper and place on a baking tray of the oven.
Melt clarified butter
Put 30 g clarified butter in the mixing bowl and melt for 3 min./50°C/speed 1.
Pour over meat and roast
Pour the melted clarified butter over the meat. Cook the roast in a preheated oven (electric oven: 200 °C/ gas: level 3) for about 1 hour and 45 minutes. Gradually baste with 375 ml water.
Prepare vegetables
In the meantime, wash the bell peppers, clean and cut into strips. Wash, clean and slice the winter squash. Peel and quarter the onions.
Chop onions
Put the quartered onions in the mixing bowl and chop for 3 sec./speed 5.
Caramelize sugar
Put 200 g sugar in the mixing bowl and caramelize without the lid for 8 min./120°C/speed 1. Use a spatula to push the sugar away from the edge.
Deglaze caramel
Add 200 ml wine vinegar and 250 ml water and bring to the boil for 5 min./100°C/speed 2.
Cook vegetables
Add mustard seeds, prepared vegetables and chopped onions. Season with salt and pepper and cook for 12 min./100°C/reverse rotation speed 1.
Let roast rest
Wrap the beef roast in aluminum foil and keep warm.
Refine sauce
Loosen the roasting juices from the roast and add it to the vegetables in the mixing bowl through a sieve.
Thicken sauce
Mix 1 tablespoon of cornstarch with a little water, add to the mixing bowl and cook for 2 min./100°C/speed 2. Season again if necessary.
Arrange
Cut the roast into slices and arrange on a plate together with the vegetables. Garnish with parsley and sprinkle with chives.
Finished cooking? Great! 🎉
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Created by
Anna Huber
1
Rezept
0
Kochbücher
Allergens
- Mustard
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