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Alsatian roast beef
Alsatian roast beef
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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.
This cake is considered magical because the cake has three different layers, but only require on batter. This might have more to do with science than magic but it is still amazing when you see the result. The cake has a soft fluffy bottom, a creamy middle and a dense top, or you can have it the other way around if you prefer.
These are small Alsatian Christmas cookies with a chewy inside and a slightly crispy outside. They taste vanilla and almond and resemble small snowballs in the shape and color. You can prepare them a month before Christmas, keep them in a thin box covered with baking paper and they will still taste newly baked.
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