Roast beef with red cabbage and mashed potatoes

Roast beef with red cabbage and mashed potatoes

Ingredients for 4 persons

  • 1¼ kg beef eye round roast (boneless)
  • 620 g red cabbage (braised)
  • 1 kg potatoes
  • ½ leek
  • 1 stalk celery
  • 1 carrot
  • 1 shallots
  • 1 tomato
  • 1 tbsp tomato purée
  • 3 peppercorns (whole)
  • 800 ml beef stock
  • 5 juniper berries
  • 3 cloves
  • 2 bay leaves
  • 100 g butter
  • 175 ml milk
  • 1 tbsp starch
  • 1 tbsp water
  • parsley for serving
  • oil for frying
  • nutmeg
  • salt
  • pepper

Zubereitungszeit: 40 min. preparation time

Garzeit: 120 min. cooking time

Nutrition

Calories ca 1021 / Protein 78g / Carbohydr. 78g / Fat 43g

 
Roast beef with red cabbage and mashed potatoes

Roast beef with red cabbage and mashed potatoes

Ingredients for 4 persons

  • 1¼ kg beef eye round roast (boneless)
  • 620 g red cabbage (braised)
  • 1 kg potatoes
  • ½ leek
  • 1 stalk celery
  • 1 carrot
  • 1 shallots
  • 1 tomato
  • 1 tbsp tomato purée
  • 3 peppercorns (whole)
  • 800 ml beef stock
  • 5 juniper berries
  • 3 cloves
  • 2 bay leaves
  • 100 g butter
  • 175 ml milk
  • 1 tbsp starch
  • 1 tbsp water
  • parsley for serving
  • oil for frying
  • nutmeg
  • salt
  • pepper

Zubereitungszeit: 40 min. preparation time

Garzeit: 120 min. cooking time

Nutrition

Calories ca 1021 / Protein 78g / Carbohydr. 78g / Fat 43g

 

Step 1: The preparation

Peel and finely dice onions. Cut chives into small rings and dice pickles. Set aside.

Step 2: The geese legs

Heat the oil in a roasting tin and roast the geese legs. Add mugwort and vegetables and sauté for a short time. Put the roasting tin in the oven for approx. 40-50 minutes consistently pour the goose with stock. After 15 minutes add the potatoes into the oven and flavor with salt and pepper.

Step 3: The chestnuts

Place the chestnuts on a backing sheet- the side you cut in before should lay on the top. Bake the chestnuts in the oven for approx. 10 minutes. Peel as long as they are hot and remove the furry interior of the chestnut as well.

Step 4: Caramelize the chestnuts

Melt butter and caramelize sugar. Add chestnuts and stir for a light color. Wash and dice the apples and add them to the chestnuts until they are lightly colored. Add 100-150 ml Water to the chestnuts. Reduce the heat and cook for approx. 35 minutes. During the last 5 minutes add the apples again. Flavor with salt and turn around, as necessary add water into the pan.

Step 5: The sauce

Pull out the geese legs and potatoes and set aside . Strain the sauce and reduce by cooking. Stir cold water with corn starch and cream, flavor with salt and pepper and mix together with the sauce.

Step 6: The Mildessa Red Cabbage

In a large sauce pan, heat up red cabbage over medium heat for approx. 4-5 minutes. Do not forget to stir, remove from heat and set aside.

Step 7: The finish

Now you can serve the dinner. Put a little bit of red cabbage in the middle of the plate, next to the cabbage place the goose, chestnuts, apples and potatoes. Garnish with parsley and baste a it of sauce over all.
Enjoy!

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