Recipe detail

Name: Beef roasted 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 Beef roasted on vegetables with cream overnight

11. 10. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Beef

Cuisine: Czech

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Program steps

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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

Clean the beef and stuff it with bacon, then salt it.
Peel the mirepoix vegetables and cut them into cubes, chop the onion finely. Sauté the vegetables in fat, add whole pepper, allspice, bay leaf, and peeled lemon.
Sauté everything until golden brown and then add the onion.
Once the vegetables turn brown, add the horseradish and vinegar.
Sear the meat in the resulting base, pour in water, and place it in the combi steamer.
In the EXTRAS menu, choose "Roasting Overnight," select "NEEDLE," and in the bar graph select "BEEF" and hit start.

In the morning, remove the softened meat and whole wild spices, blend the base, adjust the sauce with water if necessary, or thicken it and simmer for at least 20 minutes. Strain the sauce through a fine sieve, season it with salt, sugar, and vinegar.
Pour in the cream, let it simmer lightly, but be careful not to boil.
Pour the sauce over the sliced meat.

Serve with bread or Karlovy Vary dumplings.
Garnish with cranberries and lemons.