Recipe detail

Name: Roast beef on vegetables with cream overnight
Yield: 10
Cuisine: Czech
Ingredients: 1500.0000 kg Hovězí zadní k.ú.; 0.2500 kg Špek zauzený; 0.8500 kg Mrkev; 0.5500 kg Petržel; 0.3500 kg Celer Bulva; 0.2500 kg Cibule; 0.1200 kg Plnotučná hořčice; 0.0700 l Ocet; 0.0000 kg Divoké koření; 0.1200 kg Citrón; 0.1200 kg Mouka Hladká; 0.0900 kg Cukr; 0.2500 l Smetana; 0.0400 kg Sůl

Beef Roast beef on vegetables with cream overnight

11. 10. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Beef

Cuisine: Czech

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

Combination

80 %

Termination by time

00:10 hh:mm

160 °C

100 %

Combination

50 %

Termination by core probe temperature

82 °C

97 °C

50 %

Combination

50 %

Termination by time

75 °C

50 %

Ingredients - number of portions - 10

Name	Value	Unit
beef rear	1500	kg
smoked bacon	0.25	kg
carrot	0.85	kg
parsley root	0.55	kg
celeriac	0.35	kg
onion	0.25	kg
full-fat mustard	0.12	kg
vinegar	0.07	l
wild spices	0	kg
lemon	0.12	kg
plain wheat flour	0.12	kg
caster sugar	0.09	kg
double cream 33%	0.25	l
salt	0.04	kg

Nutrition and allergens

Allergens: 1, 10, 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	220804.8 kJ
Carbohydrate	34.9 g
Fat	15014.3 g
Protein	22507.1 g
Water	0.7 g

Directions

Pierce the cleaned beef with bacon and salt.
Clean the root vegetables and cut them into cubes, finely chop the onion. Fry the vegetables in fat, add whole pepper, allspice, bay leaf and peeled lemon.
Fry everything until golden and add onion.
Once the vegetables have browned, add mustard and vinegar.
Brown the meat in the resulting base, cover with water and place in the combi oven.
In the EXTRAS box, select "Overnight Baking", select "NEEDLE" and in the bar graph, select "BEEF" and start.

In the morning, take out the softened meat and whole wild spices, mix the base, dilute the sauce with water as needed or thicken it and cook for at least 20 minutes. Strain the sauce through a fine sieve, season with salt, sugar and vinegar.
Pour in the cream, let it boil slightly, but be careful not to let it boil.
Pour the sauce over the chopped meat.

We serve with buns or Karlovy Vary dumplings.
Garnish with cranberries and lemons.