Ingredients.Castle roast in pieces
4 servings
900g French or roast beef
1 ½ tsp salt
freshly ground white and/or black pepper
1 tbsp butter + 1 tbsp cooking oil
2 large carrots
8 small red or yellow onions
2 potatoes
3 anchovy fillets
5 dl meat broth
2-3 dl water
2 dl whipped cream
1 tablespoon butter
approx. 2 teaspoons vinegar (12%)
about 2 teaspoons of currant jelly
To serve:
Potatoes (mashed, mashed or boiled)
1. Cut the meat into four equal portions. Flatten slightly using a meat mallet or other suitable tool. Salt and pepper the pieces all over.
2. Fry the pieces of meat in butter and oil in a wide pan until they get a little color.
3. Peel the carrots and cut them into smaller sticks. Peel onions and potatoes. Add the vegetables to the pot alongside the meat and add the anchovy fillets at the same time.
4. Pour in broth and water. The liquid should cover the pieces of meat by about half. Bring to a boil, reduce to a simmer and cover. Let simmer for about half an hour.
5. Remove the meat and all the vegetables except the potatoes and keep warm. Mash the potatoes in the sauce, add the cream and simmer until the ideal cream sauce consistency – a little semi-soaky, that’s it.
6. Click into the butter. Season with vinegar, jelly and salt and pepper. The sauce should be mildly sweet and sour and at the same time round in taste.
7. Serve the meat with the cooked carrots and onions and the sauce and potatoes in any shape you like.
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