Beef sour roast & cranberry cream

beef sour roast & cranberry cream

Beef sour roast & cranberry cream is served with rose cabbage and potato balls. Season the pickled beef sour roast with pepper and salt. Heat the lard in a casserole dish. Brown the beef sour roast vigorously all around. Clean and chop the onion and vegetables. Put the meat on a plate. Brown the onions and vegetables vigorously. Add laurel leaf. Deglaze with wine. Add beef sour roast. Put a lid on it. 90 minutes at a low heat. Take the meat out of the pot. Remove laurel leaf. Puree the sauce and pour into a pot through a fine sieve. Bring to the boil. Season with vinegar, pepper and salt. Lightly thicken with dark sauces Binder. Stir in 1 tbsp cranberry jelly. Keep the meat warm in the sauce. Cook roses cabbage, drain and toss in butter. Season with salt and pepper. Place potato balls on a baking tray. Bake in the preheated oven at 220° C for 15 minutes. Whip the cream until stiff. Stir in the cranberry jelly. Serve cranberry cream on oak leaf salad. Arrange beef sour roast with sauce, rose cabbage and potato balls next to it.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
773 kcal
58 g
56 g
32 g

(C)opyright by Marions Kochbuch