Burgundy beef

Place for the first Pinot Noir Roast ham in a large pot and cover with water. Add a peeled onion, bay leaf, juniper berries and peppercorns. Salt is not necessary. Bring the water to a boil, reduce temperature and simmer Burgundy ham over medium heat about 45 minutes. Meanwhile, brush cauliflower and divide into florets. Peel and slice the roots. Shelling peas from the shell, or use frozen peas. Bring a large pot of water with milk and salt to a boil.


Cauliflower florets and roots lay in the boiling water. Reduce heat and add peas. Vegetables in about 15 minutes to cook al dente. Meanwhile, peel the shallots. Caramelize sugar in a saucepan over medium temperature. Add shallots and season with white wine vinegar. Shallots, deglaze with about 1 ladle full of broth and simmer on the lowest level can be. Clean mushrooms and fry in 20g butter. Season with salt and pepper. Tomatoes into small cubes and short mitsch tumors.

In a pot of 30 g of butter and flour make a roux prepare and deglaze with burgundy. Add as much broth until the burgundy sauce has the right consistency. Burgundy roast into slices on a warmed platter and spread the vegetables around it. Rich burgundy sauce extra. For Burgundy roast potatoes fit in very well.


¤ 1200 g Burgundy ham
¤ 1.5 L Water
¤ 1 Onions
¤ 1 Bay leaf
¤ 1 tsp Juniper berries
¤ 5 Peppercorns
¤ 200 g Cauliflower
¤ 200 g Root
¤ 200 g peas
¤ 1 tbsp Milk
¤ Salt
¤ 150 g Shallots
¤ 20 g Sugar
¤ 1 tsp White wine vinegar
¤ 200 g Mushrooms, fresh
¤ 20 g Butter
¤ 2 Tomato
¤ 30 g Butter
¤ 30 TL Flour
¤ 1 / 4 L Burgundy

6 servings – 857 calories per serving, 60 mins Prep – 60 mins Total