Preheat oven to 180°C. Clean and chop leek and celery. Peel and chop carrot and shallots. Quarter the tomato and set everything aside.
Ingredients: leek, celery, carrots, shallots, tomato
Prepare the roast beef
Salt the beef roast. Heat oil in a roasting pan over medium-high heat and sear beef roast on all sides. Add chopped vegetables, tomato paste and peppercorns and sauté for about 10 minutes. Deglaze with beef broth.
Ingredients: salt, beef, oil, vegetables, tomato paste, peppercorns
Cook the roast, covered, in the oven at 180°C for about 120 minutes. During the cooking process, keep basting the roast with braising liquid.
The red cabbage
Place red cabbage in a large pot. Add juniper berries, cloves and bay leaves and heat over medium heat for about 8 - 10 minutes. Then keep warm on low heat.
Ingredients: red cabbage, juniper berries, cloves, bay leaves
The mashed potatoes
Peel the potatoes, cut them into small pieces and put them in a large pot. Fill with water until potatoes are covered, salt the water and bring to a boil. Cook over medium heat for about 20 minutes or until potatoes are tender. Drain water. Add butter and milk to potatoes and mash until desired creaminess. Season to taste with nutmeg, salt and pepper. Keep warm until ready to serve.
Ingredients: potato, salt, butter, milk, nutmeg, pepper
Once the beef roast is cooked through, remove the roaster from the oven. Remove the roast, wrap in aluminum foil and let rest for about 10 minutes. Strain the roast stock through a sieve into a small pot and bring to a boil. Mix starch and water and stir the mixture into the sauce. Season to taste with salt and pepper and reduce. Slice roast beef and serve with mashed potatoes, red cabbage and sauce. Sprinkle with parsley. Enjoy your meal!
Ingredients: beef, salt, pepper, red cabbage, sauce, potato
- Download & Print
1¼ kg beef eye round roast (boneless)
620 g red cabbage (braised)
1 kg potatoes
1 stalk celery
1 tbsp tomato purée
3 peppercorns (whole)
800 ml beef stock
5 juniper berries
2 bay leaves
100 g butter
175 ml milk
1 tbsp starch
1 tbsp water
parsley for serving
oil for frying