Fried beef brisket

Name: fried beef brisket
Cook time: 30 min
Total time: 350 min
Yield: 6
Ingredients: 2 onion big; 2 el traditional olive oil shoot; 2 kg Maminha beef brisket only available in XL stores; 30 g sprig of rosemary; 2 tl English mustard; 1,5 kg sticking potato; 500 g winter carrot all variants possible; 1 unsalted butter clump; 2 el Red wine vinegar; 1 el black currant jam; 2 el wheat flour; 12 sunflower oil shoots; 100 ml semi skimmed milk; 2 big egg; 100 g wheat flour

Earthy flavors in this roast beef with a sauce of red wine and black currant jam, with potatoes, carrots, swede, fresh rosemary.

Ingredients

Directions

Heat the oven to 170 ° C / gas temperature 3.
Place a large frying pan (with a diameter of 30 cm) on high heat. Sprinkle the brisket generously with salt and pepper and fry the meat with a dash of olive oil around brown, while cutting the onions into rings.
Turn off the heat, sprinkle the onions in an even layer in the pan and put the meat on it.
Spread the mustard on the fatty side of the meat and sprinkle the larger part of the rosemary leaves.
Protect the meat with a moist piece of baking paper, cover the pan carefully with a double piece of aluminum foil and put it in the oven for 4 hours to cut the meat, or 5 hours to pick it.
Check halfway to see if the food does not dry out and possibly add a dash of water. Then close the pan well again.
Meanwhile, peel the potatoes, cut the large in half and boil them for 12 minutes in a pan of boiled water.
Drain them, shake them, put them with a dash of olive oil, a pinch of pepper and salt and the rest of the rosemary in a roasting pan and mix them together.
Place the potatoes under the meat in the oven for the last 1½ hours.
Peel the carrots and turnip and cut into coarse pieces.
Boil them for 20 minutes, or until they are tender, boiling salted water in a pan and let them drain.
Put them back in the pan, add the butter, add pepper and salt to taste and keep the puree warm.
Remove the meat from the pan, place it on a chopping board and set the oven to the highest setting (250 ° C / gas position 8).
Place the pan over medium heat and stir in the flour. Stir in the jam, vinegar, 400 ml of boiling water and the meat juice from the board, and let the sauce simmer until you are satisfied with the consistency.
Meanwhile, place a flat muffin pan with a splash of sunflower oil in each cup in the oven to get hot.
Put 100 g of flour with a pinch of salt in a jug and first beat the eggs and then the milk until you have a smooth batter.
Take the muffin tin out of the oven, fill the containers for three quarters with batter, put it back and bake the buns until they are golden brown and inflated.
Cut or pick half the brisket and save the rest for later. Put everything on the table with a plate of seasonal vegetables, peas and the usual garnish.