Recipe (english)

Burgundy roast

Burgundy roast

For Burgundy roasts, first place Burgundy ham in a pot and cover lightly with water. Add a peeled onion, bay leaf, juniper berries and pepper grains. Bring to the boil. Reduce temperature. Let the Burgundy roast simmer for 45 minutes at medium heat. Cut flowers cabbage into florets. Peel and slice the carrots. Peas from the peel puhlen. Boil water, milk and salt in a saucepan. Add flowers, cabbage and carrots. Reduce temperature. Add peas. Cook the vegetables for 15 minutes. Peel shallots. Caramelise the sugar in a pan at medium temperature. Add the shallots and season with vinegar. Deglaze with 1 ladle of meat stock. Simmer at the lowest setting. Clean the chanterelles and sauté in 20 g butter. Season with salt and pepper. Dice the tomatoes and braise briefly with them. In a pot of 30 g butter and flour prepare a flour sweat. Deglaze with wine. Add the stock until the sauce is creamy. Cut the roast into slices, arrange on a preheated plate and spread the vegetables all around. Burgundy sauce to go with it. Boiled potatoes go very well with the Burgundy roast.

Servings: 6, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
411 kcal
25 g
44 g
13 g

(C)opyright by Marions Kochbuch