Burgundy roast as a Christmas menu
*There is nothing better than trying out different Christmas menus, right? We just can’t decide what we want to present to our loved ones on Christmas Day.
When the daylight decrease linear with the mood, Peter and I are standing in the kitchen trying out new recipes. So we tried out a burgundy roast today. And it worked perfectly. For our Burgundy roast you need to cut a lot of vegetables, but – it pays off.
Ingredients for 4 persons:
- 3.3 lb flat cattle shoulder (bucket bow
- 2 onions
- 3,5 oz celeriac
- 1 small carrot
- 2 teaspoons oil
- 4 cl cognac
- 1 tsp powdered sugar
- 2 tsp tomato paste
- 1 qt red Burgundy (or another strong red wine)
- 1 qt chicken broth
- ½ tsp pimento and black peppercorns each
- 1 piece of cinnamon bark
- 5 juniper berries (lightly pressed)
- 1 bay leaf
- 1 garlic clove (halved)
- 1 strip each of untreated lemon and orange peel
- 1 tsp cornstarch
- 4 tsp whipped cream (cream)
- mild chili salt
- sprigs of rosemary
- For the tagliatelle
- 12,4 oz Flour Tipo 00
- 4 Eggs medium size
- 50 g of milled, dried porcini mushrooms
- Some flour for the work surface
For the apple red cabbage
- 3 apples
- Juice from a lemon
- 1 onion
- 1 head of red cabbage
- 3/4 pt freshly squeezed orange or clementines juice
- juniper berries
- 2 gills red wine water mixture 1: 1
We start with the searing of the cattle shoulder, you do ist best in a large casserole, into hot oil evenly, so that the fluid remains in it. So really roast around properly.
Then wrap the meat in aluminum foil and let it rest.
Now put the sliced vegetables in the saucepan, roast it roast together with the tomato paste and some powdered sugar.
First, deglaze with the cognac. after it has already boiled away, do the same with 1/3 of the burgundy
The trick is to deglaze three times in a row with a good burgundy, or other strong wine, such as Chianti.
When the wine is almost steamed, put the meat back and place it on this vegetable patch and fill it up with the beef broth. Now add all Herbs, peppercorns, and cinnamon bark.
Now we have time for the tagliatelle. Finely grate a handful of dried porcini mushrooms with a blender, rub through a sieve. Simply replace the flour volume for the noodles with this stone mushroom meal. Create a pasta dough, roll it out very thin and cut the tagliatelle into strips and cook them firm to the bite in salted water. Strain off the water and drizzle the noodles with a little olive oil, to avoid that they stick together. Put them to a warm place to keep them warm
I have a pasta machine for this purpose. This has already paid off in recent years. A great purchase. Here is a link to the product:
You really should cut the red cabbage very finely. If you think you can’t do this that fine with a knife, use a kitchen machine. Do you have a sausage/bread cutting machine at home? Just adjust 3 mm and slice it.
The apple pieces should be soaked with lemon juice and spiced with a bit of cinnamon powder. Roast them together gently until the onions start to turn into light brown color. Now put in the finely sliced cabbage. Deglaze with orange juice. Then add another red wine/water mixture and cook until the red cabbage is firm. Warm-up.
Tip: Add a few grated gingers (1 tsp) into the cabbage. This gives your red apple cabbage a special touch. Try it out.
Now the roast should be ready. Take it out, wrap it in aluminum foil again and let’s focus on preparing a great sauce.
First, remove all vegetables and spices. This is best done with a sieve. Now you have collected the juice. Best to fill this into a smaller pot bring to a boil briefly. Now you need to mix a smoothy paste with corn starch and whipped cream. With this, you can bind the sauce until it is beautifully creamy. In the end, you can salt and pepper, or add more finely chopped herbs.
Heat up the noodles in a frying pan with a little piece of butter, shape nests with a meat fork and place them on the plates. Also, put the red cabbage on the plate. With a food presentation ring, you can design a nice cabbage nest.
Now you remove the aluminum foil from the roast and cut it into not to thin slices and put them on the plates.
With the sauce, you can now garnish the festive plates a little. Or you can use some small rosemary sticks or little cinnamon sticks as well. Fill the rest of the sauce into a suitable gravy boat. I bet this sauce is gone fast before the nice feast ends.
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