准备
做锅烤
将烤箱预热至325°F。将烤干燥并用盐和胡椒粉大量调味。加热1 TBS。5至6 QT中的橄榄油。荷兰烤箱用中高温。加入烤肉并烧焦直至变成褐色,3至5分钟。在各个方面重复。转移到板上。
Add the onion and carrot to the pot. Cook, stirring and scraping up the browned bits, until onion is translucent, about 7 minutes. Add the garlic. Pour in the beef stock and wine, stirring to scrape up the browned bits. Add the thyme, parsley, and bay leaves. Bring to a simmer, add the roast, cover, and place on the center rack of the oven. Roast until the meat is very tender, 2-1/2 to 3 hours.
做蔬菜
将烤肉转移到盘子上,并用箔纸来保持温暖。将液体通过细筛网将液体过滤到碗中,然后返回荷兰烤箱(丢弃固体)。加入胡萝卜,欧洲防风草和鲁塔巴加。用中火煮沸。煮至嫩,大约8分钟。同时,加热1汤匙。黄油和2茶匙。橄榄油在大型煎锅中用中火加热。加入蘑菇,然后加盐和胡椒粉调味。煮,搅拌,直至金黄色,约5分钟。
在一个小碗中,混合剩余的1汤匙。用面粉黄油制成浓稠的糊状。加入一汤匙的炖液。倒入锅中,小火煮,直到液体略微加厚,约3分钟。加入炒蘑菇。盐和胡椒调味。
制作Schupfnudeln
Meanwhile, prepare the基本的schupfnudlen食谱,加入1/4杯香菜和蛋黄。
To serve, slice the roast against the grain and arrange on a platter. Spoon the vegetables around it, and pour some of the gravy over the meat. Garnish with chopped fresh parsley. Pass remaining gravy.
Write a Review