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Poultry and meat 89
Topside of beef with pearl onion sauce [Index: ]
MCRC00904064_BO_Rinderschulter_m_Perlzwiebel-004_F39MCRC00918084_SE_Rinderschulter_m_Perlzwiebel-004MCRC00903335_NF_Rinderschulter_m_Perlzwiebel-025_RZ1MeatBeefPreparation methodsBraisingRecipe categoriesMeat
For 6 servings
Large roaster with lid
MEAT:
2 kg topside of beef, trimmed and skinned
Salt
Black pepper, freshly ground
1 tbsp flour
50 g clarified butter
SAUCE:
50 g sugar
4 tbsp tarragon vinegar
200 g shallots
80 g butter
340 g pearl onions from a jar
20 g cornflour
Salt
Pepper, freshly ground
Per serving
787 kcal, 22 g carbs, 48 g fat, 67 g protein,
1,8 BU
PREPARATION
1. Rinse the meat briefly in cold water and pat dry with kitchen towel. Rub with salt and pepper and
sprinkle with flour. Heat clarified butter in a roaster and sear the meat all over until crispy. Remove
from the roaster.
2. Let the sugar caramelise in the frying fat and deglaze by stirring thoroughly with tarragon vinegar.
Peel the shallots. Add butter, shallots and the pearl onions with the onion broth. Place the meat on
top, put the lid on the roaster and roast as indicated.
Roaster with lid on the wire rack, level 1ConvectionfalseTemperature190 °C190Cooking time180-190 minutes180
3. After approx. 40 minutes, remove the pearl onions and place them to one side. After this, pour the
meat juices over the meat several times and turn it regularly. If required, top up with a little water.
4. At the end of the cooking time, remove the meat from the roaster and keep it warm. Using a
brush, remove the meat juices from the edge, top up with approx. 500 ml water and bring to the boil.
5. Dissolve the cornflour in a little water, stir into the sauce and leave to simmer a while longer.
6. Pour the sauce through a fine sieve and season to taste with salt, pepper and tarragon vinegar.
Add the pearl onions to the sauce and heat everything up once more. Serve the sauce together with
the meat.
Setting procedure:
Convection
190 °C
Roasting time:
3 hrs. - 3 hrs. 10 min.