Ein WürzbrühleinNimm Rindfleisch, wie es gerade kommt, koch es gar, salz es gut. Nimm Schalotten und Mintz dauz (nimm genug van diesem Kraut), laß es in einer fetten Brühe gut kochen und breit es zu, wie du willst, und servier es.
For 6 (for 20; for 60) Ingredients
500 g (1.5 K; 4.5 K) Beef RoastSauce
6 (18; 54) Shallots
10 g (30 g; 90 g) Butter
3 Tbsp (½ c;1 ½ c) Peppermint leaf, finely chopped
200 ml (600 ml; 1.8 L) Stock, Beef
¼ tsp (1 tsp; 1 Tbsp) Meat Extract
3 Tbsp (½ c; 1 ½ c) Vinegar, wine
3 tsp (¼ c; ¾ c) Honey
¼ (1; 3) Bread Roll, shredded
To make the Mint Sauce: wash peppermint leaves and chop finely. Peel the shallots and chop finely. Melt the butter and add the stock. Shred bread and leave in sauce. Add meat extract, vinegar and honey. Boil briefly. Take from heat and strain through very fine sieve. Add the mint and shallots and leave for at least an hour before serving.
Take the beef and cook it until it is almost done, salt well. Add the Sauce to beef and return to oven to let it finish in cooking in the sauce. Serve
Still better than beef is lamb. It harmonizes well with game and meat pies.
NFN: We didn’t have a pan left to cook the beef with the sauce, but serving it with the sauce poured over it worked well.page 58