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.