Bosch HSLP751UC 说明手册
Meat Dishes
56
Pot-roasted Beef
INGREDIENTS
2½ lb. beef shoulder roast
1 tbsp. medium-hot mustard
Salt and black pepper
2 onions
3 carrots
1 whole celery stock
2 tbsp. clarified butter
1 tsp. tomato purée
1 cup strong red wine
2½ cups beef stock
3 juniper berries
2 bay leaves
10 white peppercorns
2 tbsp. cornstarch mixed with water
1 tbsp. medium-hot mustard
Salt and black pepper
2 onions
3 carrots
1 whole celery stock
2 tbsp. clarified butter
1 tsp. tomato purée
1 cup strong red wine
2½ cups beef stock
3 juniper berries
2 bay leaves
10 white peppercorns
2 tbsp. cornstarch mixed with water
SETTINGS
STEAM CONV, 300°F
1¾ – 2 hours
Baking Pan
1¾ – 2 hours
Baking Pan
2
2
Spread a thin layer of mustard over the meat and season with salt and pepper. Peel
and finely dice the onions, carrots and celery.
and finely dice the onions, carrots and celery.
Heat the clarified butter in a roasting dish. Sear the meat over medium heat until
brown on all sides, then remove it from the pan. Put the vegetables into the fat and
sear, turning frequently. Add the tomato purée and sweat it briefly. Gradually pour in
the red wine and reduce slightly. Add the meat and pour the beef stock over all. Add
the juniper berries, bay leaves and peppercorns and bring to the boil.
brown on all sides, then remove it from the pan. Put the vegetables into the fat and
sear, turning frequently. Add the tomato purée and sweat it briefly. Gradually pour in
the red wine and reduce slightly. Add the meat and pour the beef stock over all. Add
the juniper berries, bay leaves and peppercorns and bring to the boil.
Place the meat in the baking pan with the vegetables and stock and roast as
indicated. Turn once or twice.
indicated. Turn once or twice.
Take the roast out and keep warm. Strain the meat juices into a saucepan through a
fine sieve and reduce by half. Stir in the cornstarch and bring to a boil. Season with
salt and pepper.
fine sieve and reduce by half. Stir in the cornstarch and bring to a boil. Season with
salt and pepper.
Slice the roast beef and serve with the sauce.
Serves 6
Per serving approx. 478 kcal, 27 g fat, 9 g carbohydrates, 42 g protein
Per serving approx. 478 kcal, 27 g fat, 9 g carbohydrates, 42 g protein