Pickled roast beef served with hot potato salad

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Ingredients:

  • 1,5 kg beef for roasting
  • 20 dag smoked bacon
  • oil
  • 2 carrots
  • 1 root parsley
  • 1 leek
  • 1 large onion
  • 1 l red wine
  • 1 l whipping cream (30%)
  • 5 dag cooled butter

 Marinade:

  • 1 l wine vinegar (6%)
  • 2 carrots
  • 1 root parsley
  • 1 leek
  • 1 celeriac
  • 1 large onion
  • 20 bay leaves
  • 20 juniper berries
  • 20 peppercorns
  • 5 cloves


Mixture of dry herbs and
spices:

  • 1 tablespoon of thyme,
  • 1 tablespoon of coriander seeds,
  • 1 tablespoon of peppercorns
  • 20 juniper berries
  • 4 bay leaves
  • 4 cloves
  • peel of 1 lemon cut into thin stripes

Prepare marinade: dice vegetables coarsely, add the rest of ingredients, vinegar and 1 l water.

 Hot potato salad:

  • 1 kg potatoes
  • 20 dag bacon
  • 1 large onion
  • Polish pickled cucumbers
  • 7 grains of allspice
  • 3 bay leaves
  • oil
  • salt
  • pepper
  • parsley

 

Directions:

Pickled roast beef

Rinse beef, cover it with marinade in a deep bowl. Leave for 2-3 days in a cool place, turning the meat over several times. Pat the meat dry and rub with salt. Dice vegetables. In a baking tin or in a large pot, heat oil and add chopped bacon and beef. Brown on all sides. Add vegetables, wine, 1l of marinade, and spice mixture (most conveniently, in cheesecloth). Put pieces of butter on meat, cover and simmer for about 2 hours, until tender. Take beef and spices out, pour cream slowly stirring it all the same time, bring to boil. Stir sauce with blender and reduce it by simmering. Slice roast, serve sauce separately. The roast beef is also delicious when served cold, with horseradish and potato salad.

Hot potato salad

Clean potatoes and dice them into large pieces, without peeling. Boil for about 15 minutes in unsalted water, with allspice and bay leaves. Dice bacon, onions and Polish pickled cucumbers and fry them in oil. Add potatoes and cook everything slowly until tender. Sprinkle with parsley, roughly ground pepper and salt if needed. This salad goes fine with pickled roast beef or fish, and when you serve it cold it suits cold meet and sausages for an evening meal just great.

 

 

 

This meal was prepared by the Polonia Hotel restaurant in Racibórz during the 3rd “Silesian Tastes Festival 2008” in Racibórz.

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