Long-term beef clove m vegetable mash

Ingredients for Long-term beef clove m vegetable mash

Instructions for Long-term beef clove m vegetable mash

To prepare the Long-term beef clove m vegetable mash recipe, please follow these instructions:

The meat: Pour off and mix the marinade, put the meat in and draw 12-24 hours in the refrigerator.

Vegetable bottom: Cut the tomatoes into the tomatoes and cook them

tips:
Marinate the meat: Pudding to the seasons and mixing marinade, fling the meat and pulling for 12-24 hours in a refrigerator.

Vegetable base:
Cut the tomatoes into the tomatoes, shout them in boiling water and when they are chilled off, peel off and cut out. The carrots are peeled, rinsed and cut into slices. The onions are peeled and cut in half and then sliced, they are baked in oil and seasoned with salt and pepper. Bubble counter Rinse and cut into 0.4-0.6 cm slices. The mushrooms are rinsed and cut into quarters / sixths so that they are all about equal. All vegetables are placed at the bottom of a pan, seasoned with salt, pepper and plenty of basil, the oven turns on 100-115 degrees without hot air.

The meat:
Take off the marinade, brown in butter and lay on top of the vegetables and put in the oven. Step thermometer is highly recommended, the steps are taken 2-3 degrees below the desired temperature (between 60-65 degrees can be recommended) The steps are covered with staniol and a dish, cut the meat in as thin slices as possible.

The sauce:
When the meat is taken out and rests, keep the juices in the bottom of the frying pan through a saucepan and put it in a saucepan and boil (preferably at about 1/2 as much liquid as at the start). Add salt to eat. Have a light sweet taste of vegetables and a powerful meat flavor.

Sellerimos:
Towards the end of the fry, peel the celery, cut into the tern and boil in the salt water. When the terns are tender, pour most of the water (store some of the boil water). The terns are blended with spelled blender together with the stored cooking water and a fat garlic. Add butter and cream, heat the mash and season with salt and pepper.

vegetable purees:
The vegetables fried in the oven, blend, butter and cream are added and heated. Seasoned with salt and pepper.

NB:
The cooking time will be over 2½ to 3 hours, but it depends a lot on the size of the steps. This recipe fits most sizes of roast if you make more celery and do not reduce the sauce much. The vegetable bag would be much more abundant, otherwise more green dishes could be made easily.