Old-fashioned roast beef with mashed potatoes, gremolata, and butter-fried pearl onions.This is just an old classic that you can never go wrong with.
Recipe for old-fashioned roast beef with pearl onions
Traditional Beef Roast with Mashed Potatoes, Gremolata, and Butter-Fried Pearl Onions.
This is just an old classic that you can never go wrong with.
In our home, it’s one of our favorite dishes, and we love having it for dinner!
The meat becomes so deliciously tender, and it’s full of flavor.
Moreover, we find it super easy to make and actually easier to prepare than you might initially think.
Here’s the recipe for a classic that’s simply a favorite for many.
Hope you’re eager to try it.
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Servings: people
Old-Fashioned Roast Beef with Pearl Onions
Old-fashioned roast beef with mashed potatoes, gremolata, and butter-fried pearl onions.This is just an old classic that you can never go wrong with.
Equipment
- Deciliter Measure
- Knife
- Cutting Board
- Pot
- Hob
- Oven
- Sieve
- Frying Pan
- Potato Peeler
Ingredients
Roast Beef
- 1250 gram Beef Chuck Roast tied - size doesn't matter much
- 3 pcs. Carrots
- 0.5 pcs. Celery
- 2 pcs. Onion
- 2 cloves Garlic
- 200 gram Red Wine
- 400 gram Broth beef
- 2 pcs. Bay Leaf
- 1 package Pearl Onions glass
- Thyme a little
- Salt and Pepper
Mashed Potatoes
- 1 kg Potato
- 100 gram Butter
- 150 gram Milk
- Salt and Pepper
Gremolata
- 1 bunch Parsley
- 2 cloves Garlic
- 1 pcs. Lemon only the peel
Instructions
Roast Beef
- Carrots, celeriac, onions, and garlic are peeled and chopped into smaller pieces.
- Brown the roast in a pot (that can go in the oven with a lid on).
- Take the roast out and sauté the vegetables.
- Add red wine and reduce by about 50%.
- Put the roast back in and place it on top of the vegetables.
- Add beef stock, bay leaves, and thyme, and season with salt and pepper.
- Now place everything in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for 1.5 to 2 hours until tender.
- Keep an eye on it to make sure it doesn't dry out (add a little extra stock if necessary).
- Take the roast out and strain the sauce, thickening it with a bit of cornstarch if needed.
- Sauté the pearl onions in a pan with butter for about 5 minutes until slightly colored.
- Season with salt and pepper
Mashed Potatoes
- Peel the potatoes and boil in unsalted water until tender, then drain the potatoes.
- Mash them, then add butter and milk.
- Season to taste with salt and pepper
Gremolata
- Chop parsley and garlic, then mix with lemon zest, water, salt, and pepper.