Season the boiled beef with salt and pepper, fry in a casserole with a little oil until brown on all sides. Roughly dice the carrots and onions and fry them as well. Add the thyme, garlic, bay spice and clove, deglaze with soy sauce and red wine. Fill up with water and steam in the stove for about 2 1/2 hours with the lid closed.
In the meantime, peel the salsify and soak in lemon flour water. Cut 2/3 of the salsify diagonally and boil in salted water until tender. Then pour off the water but keep a little bit of it, mix it with the salsify and the whipped cream (add the chopped parsley) and heat it up. Cut the remaining salsify into very thin slices on a slicer and fry them in hot oil until they are golden brown, drain them on a paper towel and season with salt.
Cook the potatoes in salted water.
Remove the boiled beef from the sauce and keep warm.
Pass the sauce through a sieve and reduce to one third. Season with salt, pepper and sugar. (perhaps bind with flour butter) O-title: Boiled beef stewed in Beaujolais, with two kinds of salsify.
Our tip: Use your favorite red wine for cooking!
Related Recipes:
Pink Roasted Saddle of VenisonFirst, wash the saddle of venison and rub dry. Loosen the saddle of venison from the bone with a sharp boning...
Beef RouladesCut the bacon, sausage, onion, pickles and carrot into small pieces and fry them in a frying pan with a little...
Venison Leg with CreamRub venison leg with salt and pepper, place in an ovenproof dish and cover tightly with smoked bacon. Melt...
Cornish Plaice with Vegetable and Herb SauceFor the corn on the cob, remove the stalks from the carrots, wash and grate them. Clean, wash and chop the...
Red Wine RisottoPeel and finely chop the onion and sauté in half the butter until translucent. Add the long grain rice and...
Hirsecouscous Salad with Chicken BreastsBring soup to a boil, add golden millet, make about 15 min with the lid closed, cool. In the meantime, dip the...
Stuffed Quail in Balsamic Sauce with Truffled Mashed Potatoes and Sugar Snap Peas1 hour, for the ambitious For the quail filling: Cut chicken breast meat into small pieces and freeze in...
Potato Snails with Tomato Sauce(*) for a wide ovenproof dish of about 2 1/2 liters, greased, enough for 4 people Clean the gschwellti hot...
Chicken Thighs with Sherry-Morel SauceWash the morels properly with water, then soak them in a baking dish with cold water for about three hours...
Satay SkewersFor the satay skewers, first prepare the marinade. To do this, chop the lemongrass finely. Put all the other...