Long-term and braised ox-tip breast

Ingredients for Long-term and braised ox-tip breast

Instructions for Long-term and braised ox-tip breast

To prepare the Long-term and braised ox-tip breast recipe, please follow these instructions:

Mix brown dough and salt together.
Check your piece of nose brush for big fat bumps and big tendons and remove it.
Bring butter on a very hot forehead and brown the meat for half a minute on each side. Take it off
Gnump the brown farin / salt mixture thoroughly into the meat. Let it draw a block.
Mix olive oil, squeezed garlic and finely chopped rosemary together, and benefit from the top of the ladder. Let draw another block.
Put the beef sprout in a ovenproof dish and pour the chicken stock at.
Place the meat in a preheated oven at 130 degrees, and now it will be cooked for four hours.
Along the way, a little cloud is poured over the ladder and added a few times a little more water, so there is always plenty of cloud.
Take the long-roasted and roasted roast beef out of the oven and pack it in silver paper and a dishcloth. Now it must rest for 30 minutes.
The cloud boils up in a saucepan, reduces it a bit (boils in) and gives it a little food color to make it darker. Smooth it with a little Maizena stirring in a little cold water and add whipped cream.
Season with freshly squeezed pepper and salt.