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Alsatian roast beef
Alsatian roast beef
4.8
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This is a traditional homemade roast beef from the region Alsace in France. The dish is served together with Alsatian pasta called Spätzele. To get the meat really tender, let the meat soak in the marinade over the night before the dish will be served. The portions are usually very big in this part of the country so you will not be hungry after a dinner like this.

Ingredient List for 6 servings:
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1 Kilo Horse lanyard
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750 ml Red wine
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2 Carrots
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1 Leek
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1 Onion
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1 Celery
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2 Bay leafs
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1 pinch Salt
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1 pinch Pepper
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1 teaspoon Olive oil
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250 ml Heavy cream
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1 tablespoon Flour
Instructions:
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The day before you will serve the meat it is necessary to prepare the marinade. Pour the wine in a big bowl, add the spices. Cut all the vegetables in small pieces and pour it in the wine.
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Place the meat in the marinade and turn it from time to time.
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On the day you will serve the meat, drain it well and brush all sides of the meat gently with some olive oil.
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Heat up a frying pan on low heat and fry the meat on all sides until it becomes light brown on the surface. Add all the marinade with the vegetables in the pan, and let the meat simmer for 2-3 hours.
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Take away the meat from the frying pan and let it cool down. Cut the meat in very thin slices.
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Mix all vegetables and the wine with an electrical mixer. Pour the sauce in casserole and heat it up with the heavy cream and the flour while stirring.
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Add the meat in the sauce and heat up on low temperature 30 minutes before serving it together with some spätzele.
A selection of recipes from the same country.
This recipe is from France , Alsace.
If you're out of ideas for the end of the year celebrations dinner, this recipe will impress your guests. With this recipe you will have tender seared scallops together with a creamy and refreshing artichoke puree served together with a sweet orange sauce. It might not be the most common way of serving scallops, but it gives a combination of salt and sweet at the same time.
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
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