Roast veal with salt and pepper. Heat the oil in a roasting pan. Stir-fry veal round sharply. Remove the meat, wrap in aluminum foil and set aside. Preheat oven to 190 °. Coarsely chop onions, garlic in half and fry in frying fat. Deglaze with white wine. Stir in tomato paste and cook briefly. Leeks, carrots and celery, cut into large cubes and in the roaster type.
Add thyme sprigs and bay leaf. Veal roast from the aluminum foil and place on the vegetables. Collected juices from the foil and pour over the veal meat. Cover and cook for a roasting pan in a preheated oven at 190 ° for about 1 hour on the middle rack. Remove the lid after half the time. Veal turn and baste frequently with barbecue sauce or any residual veal stock. After 1 hour take veal roast from the oven, wrap in aluminum foil and set aside. Brush and brown mushrooms to the sauce. Continue reading
Roast salt has the advantage that no fat is needed for frying. The meat stays juicy and receives no other spices a special flavor. First, preheat the oven to 250 °. Roast beef with paper towels and pat dry. Fat layer with a sharp chef’s knife carve easily, but not cut the flesh underneath. Grease a baking sheet with aluminum foil as extra strong design. Egg whites with the whisk of the hand mixer or food processor Lightly beat until foamy, until the mixture becomes whitish. In a bowl of coarse salt or sea salt mixed with flour. Replace the whisk with a dough hook.
The salt mixture gradually knead in the egg whites, until there is a dry mass – it depends on the size of the eggs. Sprinkle on the aluminum foil slightly thicker bed of salt in the size of the roast. Roast beef with the fat side up, sit on the bed of salt and cover with the remaining salt all around. Lightly press and seal the salt roast firmly with aluminum foil. Salt roast on the middle shelf in the push to 250 ° preheated oven and bake for about 50-60 minutes. Salt roast with aluminum foil set on a cutting board. Continue reading
Vegetable stew with beef flavor by boiling the leg disc of beef very strong and aromatic. It can be prepared very well. White beans cover with cold water and soak overnight. In a soup pot broth with a bay leaf to boil bubbly. The meat of the leg plate of beef with a carving knife to read from the bone and cut into bite-size pieces, like to see in the picture above. The bone marrow of the bone plate put in the broth and add the beef. Peel an onion, cut into small cubes and add along with the white beans to beef.
Replace a lid, boil the broth briefly, switch back to medium and simmer the vegetables with beef stew gently about 90 minutes can be. In a pressure cooker, you need only 45 minutes cooking time. Green beans in half and brush. Parsley root, peel and cut into slices. The vegetables in the vegetable stew with beef and simmer give another 15 minutes. In a small saucepan and bring to a boil noodles in salted water about 10 minutes until to the tooth. Continue reading
Stifado is a Greek stew that can be prepared with beef, veal or lamb. For this version I used beef. Cut the meat into 5 cm cubes. Melt butter in a casserole and brown the meat on all sides brown. First comes from meat juice. Once the juice is cooked, the meat is brown. Pour half of red wine. Add chopped tomatoes with juice and tomato paste.
Pour boiling water. Cover and cook on medium heat 10 minutes. Heat olive oil in a nonstick pan. Dice the onion, crush garlic and fry in olive oil both glassy. Then to the meat. Season with cinnamon, oregano, salt and freshly ground pepper. Stifado covered over low heat, let simmer for about 1 1 / 2 hours, until meat is very tender. Continue reading