- Cooking at the table
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01. December 2016
Dice the carrots, celeriac and leek finely.
As soon as the meat is tender, remove from tin and keep warm.
Place the pot roast tin on the hob and add all the vinaigrette ingredients. Cook the vegetables in the braising liquid until soft and then season to taste with salt and freshly ground pepper.
Slice up the meat and pour over the warm vinaigrette.
Serve with potato-mascarpone purée and market vegetables.
Braise beef should fillet on low at 80°C for approx. 8 hours. The joint is cooked gently and is therefore juicier with less weight loss.