Braised beef roast
Tip: Maximum meat thickness is 6 centimetres!
Ingredients
- leg of beef
- 1 teaspoon salt
- a pinch of pepper
- 1 onion
- 2 carrots
- 2 tablespoons tomato paste
- 1 sliced parsley root
- cubed green bell pepper
- cubed red bell pepper
- a handful of kale
- 2 cloves garlic, crushed
- sunflower oil
- 2 tablespoons sour cream
- 1 tablespoon flour
Preparation
1 Oil to the baking dish and place the beaten and salted chunk of meat into it. Line with vegetables.
2 Add some water or stock. Cover the baking dish and braise.
3 When the meat is cooked, thicken the juices with a mixture of flour whisked into a few spoons of hot juices released from the meat.
4 Mix in two tablespoons sour cream just before serving.
Settings
| QUANTITY |
BAKING LEVEL |
| 0,5 kg |
upper + bottom heater |
210 °C |
80 min |
glass ovenware with lid |
2 |
| 1 kg |
upper + bottom heater |
210 °C |
100 min |
glass ovenware with lid |
2 |
| 1,5 kg |
upper + bottom heater |
210 °C |
120 min |
glass ovenware with lid |
2 |
| 2 kg |
upper + bottom heater |
210 °C |
140 min |
glass ovenware with lid |
2 |
| 2,5 kg |
upper + bottom heater |
210 °C |
160 min |
glass ovenware with lid |
1 |
This is an automatic programme. When you set quantity, the oven automatically sets other parametres: heater, temperature, cooking time.