Table of Contents
Advertisement
Meat and poultry
Braised topside of beef
Preparation time: 120–130 minutes
Serves 8
Ingredients
1500 g beef topside
2 carrots
1 thin leek
150 g celery
1 onion
1 clove of garlic
2 sprigs of thyme
2 sprigs of rosemary
4 bay leaves
5 juniper berries
Salt
Pepper
500 ml white wine
100 g crème fraîche
250 ml beef stock or water
Accessories
Gourmet oven dish
Preparation
Dice the carrots, leek, celery and onion
(1 cm cubes). Place in an ovenproof
dish together with the garlic, herbs and
juniper berries.
Season the meat with salt and pepper,
arrange on top of the vegetables and
cook in the oven.
Add white wine after 20 minutes and
continue cooking to end of the
programme. If the vegetables cook until
they are dry, add some water.
126
At the end of cooking, sieve the
cooking juices, then add the stock and
crème fraîche to make a sauce. If
necessary, thicken with a little cornflour
mixed with water.
Recommended settings
Oven function: Moisture Plus
Temperature:
20 minutes: 210–220 °C, then 140–
170 °C
Heating-up phase: Rapid
Shelf level: 2 [2] (1)
No./Type of bursts of steam:
3 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after
10 minutes
2nd burst of steam: Release after
30 minutes
3rd burst of steam: Release after 1 hour
Duration: 90–100 minutes
Advertisement
Table of Contents
