Dispositivos e acessórios
Pocket roast beef with seeded mustard sauce
Preparação 20min
Total 1h 30min
2 portions
Ingredientes
Pocket roast
-
carrot (approx. 110 g), cut into pieces (3-4 cm)1
-
celery stalk (approx. 50 g), cut into pieces (3-4 cm)1
-
brown onion (approx. 100 g), cut into quarters1
-
garlic clove1
-
extra virgin olive oil20 g
-
dry white wine60 g
-
water500 g
-
Vegetable stock paste (see Tips)2 tsp
-
sea salt to taste1 pinch
-
ground black pepper to taste1 pinch
-
beef bolar blade roast cut or trussed into a square shape400 g
Seeded mustard sauce
-
butter softened30 g
-
salt to taste1 pinch
-
ground black pepper to taste1 pinch
-
plain flour1 tbsp
-
wholegrain mustard2 tsp
-
milk70 g
Carrot, pumpkin and ginger purée
-
piece fresh ginger peeled1 - 2 cm
-
orange zest only, no white pith½
-
brown onion cut into halves50 g
-
pumpkin peeled and cut into pieces (3-4 cm)150 g
-
carrot peeled and cut into pieces (3-4 cm)150 g
-
water80 g
-
Chicken stock paste (see Tips)½ tsp
-
fresh green beans ends trimmed100 g
-
unsalted butter20 g
-
salt to taste1 - 2 pinches
-
ground black pepper to taste1 - 2 pinches
Dificuldade
fácil
Nutrição por 1 portion
Sódio
597.7 mg
Proteína
46.8 g
Energia
3293.3 kJ /
787.1 kcal
Gordura
48 g
Fibra
7.9 g
Gordura saturada
21.9 g
Hidratos de carbono
41.2 g
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Austrália e Nova Zelândia
Austrália e Nova Zelândia
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