Posts Tagged ‘Roast’
Beef broth with potatoes is a typical Sunday lunch that can be prepared very well. About half of a bunch of clean greens, peel and cut into large pieces. An unpeeled onion in half and place cut side down into a soup pot. Fry the onion without the addition of fat until it begins to brown and deglaze with water. This gives the broth its dark color and strong taste. Add the bouquet garni and season with bay leaf, peppercorns, cloves and about 1 teaspoon of salt.
A lid and boil the broth bubbling vigorously. The temperature switch back to low level, add boiled and move to a low level in about 80-90 minutes until done. Potatoes, carrots and leeks and clean peel and cut into small cubes, as previously seen in the picture. Potatoes and carrots in a small saucepan filled, remove it from the broth about 1/4 liter and pour the potatoes. The broth and potatoes to boil on medium heat about 15 minutes to cook at all. Read the rest of this entry »
Boiled beef with horseradish sauce is a classic recipe for the preparation of very tender beef. It is important that boiled beef is not cooked in the broth but only pulls even, because otherwise it becomes tough. The fat of boiled beef is cooked when the flesh and can be easily removed later. 1.5 liters of water into a soup pot. Peel an onion and give together with cloves, black peppercorns and bay leaf into the water.
Clean greens, cut into chunks, put in the water and bring to the boil vigorously bubbling. Add salt and beef in the boiling water place, switch back to low temperature and let the boiled beef about 90 minutes pull even. Boiled potatoes and green beans to cook at all. Heat the butter in a pot, the beans to pan and season with salt and pepper. Basil cut into thin strips and sprinkle over the beans. For the horseradish sauce, fresh horseradish, peel and rub with 1 teaspoon lemon juice, horseradish is not so brown tarnish. Horseradish finely grind and mix with 1 teaspoon lemon juice. Read the rest of this entry »
Roast Pork with Cabbage Rose is a traditional old German court. Mustard in a small bowl and season with pepper, salt and paprika and rub vigorously so that the pork roast. Heat the fat in a Dutch oven and roast pork is strong all around roast. Onions, leeks, and celery root and cut into fine dice. Roast Pork on a deep plate and put the vegetables in the frying fat anschmoren. Pour red wine and resolve the meat juices. Roast pork with the collected juices in the casserole dish to give back.
Cover and braise a pig roast on medium heat about 90 minutes. Brussels sprouts clean, place in a small saucepan, cover with water and place a lid. Boil Brussels sprouts, turn the temperature back to medium and the Brussels sprouts in about 12-15 minutes is not too soft. Drain, swirl the Brussels sprouts in butter and season with salt and pepper. Noodles in about 10 minutes until al dente. Pork roast in aluminum foil and let rest for several minutes until the meat juices evenly distributed. Puree the gravy, add broth and bring to a boil. Read the rest of this entry »
Roast goose is particularly juicy, if one uses a larger goose. From the remains of the second day as you can still cook a goose broth, or serve the goose legs with kale. Classic roast goose with red cabbage or Brussels sprouts, potato croquettes or dumplings will be served. If you get no fresh goose, the goose should be thawed one day before the preparation. For the goose is best put into a large colander and cover with a large deep dish, so the skin does not dry up. The sieve set in a bowl to catch the defrosted. there may not be used. Remove the giblets from the belly of the goose, clean thoroughly under running water and dry on paper towels.
The goose inside and out, rinse with water and pat dry thoroughly with paper towels. The visible fat removed from the opening in the abdomen and for use as goose fat for frying or further. The wings of the goose buckle in the joints and back spin on the back. The wings are stuck with rolls as skewers or tie with kitchen string. So do not burn the wingtips during frying. In order to drain the fat from the roast goose, it stings the skin on the underside of the wing several times with a fork or a skewer roulades. The goose inside and out strong season with pepper and salt. Fresh herbs such as rosemary, thyme, sage and savory together bind to a covenant, and put into the abdominal cavity of goose. Read the rest of this entry »
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. Read the rest of this entry »
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. Read the rest of this entry »