Tyrolean recipes - farm recipes
Entrée
Beef Pot Roast
ingredients
3 lbs beef roast (shoulder)
1 carrot
1 onion
salt, pepper
40 g carrots
½ cup dry red wine
60 g di celeriac
1 parsley root
½ tsp each of caraway seed and marjoram
1 small leek
1 clove garlic
½ lb potatoes
5 – 6 T shortening or butter
capers
3 lbs beef roast (shoulder) 2 cups beef broth
Parsley, chives
¼ celery root
preparation
Rinse meat under cold running water and pat dry with paper towel. Cut bacon into thin slices and lard roast. Season with salt, pepper, caraway and marjoram.
Peel and finely chop onions and garlic. Briefly sauté in melted shortening or butter. Add roast and brown on all sides.
Douse with broth and red wine. Cover and simmer until tender over low flame.
After about 1 hour, add finely diced carrot, parsley and celery root, as well as peeled and diced potatoes. Total roasting time: 1 ½ - 1 ¾ hours.
Remove roast from pot, slice and serve. Serve vegetables separately.
Peel and finely chop onions and garlic. Briefly sauté in melted shortening or butter. Add roast and brown on all sides.
Douse with broth and red wine. Cover and simmer until tender over low flame.
After about 1 hour, add finely diced carrot, parsley and celery root, as well as peeled and diced potatoes. Total roasting time: 1 ½ - 1 ¾ hours.
Remove roast from pot, slice and serve. Serve vegetables separately.
Serve with dumplings.www.redrooster.it
