Cook the boiled meat in the oven at 80 degrees

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Even a tasty Burgundy roast can easily be prepared as boiled meat in the oven at 80 degrees Celsius. The meat tastes particularly delicious after preparation with dumplings and red cabbage, so you can serve these side dishes with it. But you can also serve potatoes and fresh asparagus with it, so that your guests will go into raptures.

Boiled meat from the oven tastes very tender.
Boiled meat from the oven tastes very tender.

Ingredients:

  • Ingredients for 4 persons:
  • 1 kg roast beef
  • 400 ml beef stock
  • 500 ml burgundy red
  • 2 tbsp tomato paste
  • 2 onions
  • 3 parsley stalks
  • 3 sprigs of thyme
  • 1 branch of laurel
  • 2 carrots
  • 200 g fresh celeriac
  • 1 leek
  • 2 tbsp (leveled) cornstarch
  • 3 tbsp oil
  • 8 peppercorns
  • salt
  • pepper

Preparing boiled meat in the oven - recipe preparations for a Burgundy roast

  1. You can also cook a delicious Burgundy roast as boiled meat in the oven at 80 degrees Celsius. So that the roast meat but also tastes right, you should peel and chop the onions beforehand.
  2. Also wash the herbs (parsley, thyme and bay leaf) well and then tie them together with a thread.
  3. You should also wash the carrots, peel them and cut them into thin slices or cubes.
  4. Wash the celery and leeks in the same way and chop these ingredients up.
  5. Last but not least, rub the boiled meat with salt and pepper.
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Prepare a Burgundy roast at 80 degrees - instructions

  1. To prepare the boiled meat yourself at 80 degrees Celsius, you should first put the oil in a roasting pan, heat it to the highest temperature level and then that meat Sear it in it.
  2. Also add the tomato paste to the roasting pan and also the chopped onions so that you can sweat these two ingredients.
  3. Next you need to deglaze the contents of the roasting pan. Use the beef stock and the burgundy as well.
  4. In this step, put the tied herbs into the roasting pan so that they can fully develop their aroma. You can also add the peppercorns to the ingredients already mentioned. Let the contents of the roasting boil briefly and preheat the oven to 80 degrees Celsius. Put the covered (!) Roaster in the oven for about seven hours so that the meat is nice and tender. Occasionally, however, you should turn the roast during this time. After five hours, however, you should also add the carrots, celery and leeks to the roasting pan so that these ingredients can also braise in it.
  5. When the cooking time is over, take the meat out of the roaster, stir the cornstarch into the stock and let it boil again briefly. Then season the sauce with salt and pepper.

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