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Meat
Braised beef
Preparation time: 135 minutes
Serves 4
For the joint
1 tbsp. oil
1 tsp. salt
Pepper
1 kg beef (suitable for braising), ready
to cook
200 g carrots | coarsely diced
2 onions | coarsely diced
50 g celery | coarsely diced
1 bay leaf
500 ml beef stock
250 ml water
For frying
1 tbsp. oil
For the sauce
250 ml water
125 g crème fraîche
1 tsp. cornflour
½ tbsp. water | cold
Salt
Pepper
Accessories
Gourmet oven dish with lid
Food probe
Rack
Fine sieve
Hand-held blender
96
Preparation
Heat the oil in the Gourmet oven dish.
Sear the beef all over (approx. 1 minute
per side).
Remove the beef from the dish. Mix
together the oil, salt and pepper; then
coat the beef with it.
Sauté the vegetables in the Gourmet
oven dish. Add the beef and bay leaf.
Insert the food probe. Pour over the
water and half of the beef stock.
Place the Gourmet oven dish on the
rack and place in the oven. Cook.
After 60 minutes, take off the lid and
pour over the rest of the beef stock;
then continue cooking.
To make the sauce, remove the beef,
bay leaf and half of the vegetables.
Pour in the water and dilute the juices.
Place the vegetables and juices in a
saucepan and make a purée. Pass the
purée through a fine sieve, add the
crème fraîche and bring to the boil.
Stir the cornflour into the water and
then add it to the sauce to aid
thickening. Briefly bring back to the
boil. Season with salt and pepper to
taste.
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