again a relatively simple recipe, which you are only a little afraid of as a newcomer. Today I made roast edibles.
To do this, you need 1kg roast beef, two onions, lots of mustard, balsamic, salt, pepper and broth.
First, prepare the roast by rubbing it neatly with salt and pepper. It is true: It is a roast, rather a bit over-spiced, that moves in nicely afterwards.
Then sprinkle the roast with mustard from all sides. Prepare a pan with oil and let it get hot. I use heating level 5 of 6. In it, the roast is then roasted.
If the roast is beautifully brown from all sides, clear the whole thing with 2cl balsamic and a 1/2l broth.
Now put the meat in a roasting pan for the oven. Pour in the stock and fill it with water so that half of the meat is covered. Peel and quarter two onions and add them.
The oven must be preheated. Let the roast approx. 3 1/2 h at 120 degrees.
Then take out the roast and cover it. It is best wrapped in aluminium foil. Then he can rest for 30 minutes.
Meanwhile, you have time for the side dishes and the sauce. For the sauce, I heated part of the fund in a wok and mixed it with cream. Now add starch to binding, preferably Mondamin Fix for dark sauces.
Cut the meat against the meat fibre and serve.