Slice of beef with mushroom sauce

Name: Slice of beef with mushroom sauce
Ingredients: Joviander liesstuk; 50 g Onions; 100 g Celeriac; 100 g Carrots; 2 Crushed juniper berries; 2 Vegetable oil; 1 Bay leaf; 1 fresh thyme leaves; 300 ml pomegranate juice; 2 Flour; 600 ml Vegetable stock; 300 g forest mushrooms; 1 Shallot; 3 Thyme sprigs; 1 Butter; Salt; Pepper; 200 g Whipped cream; 2 Tomato paste

A tender Joviander sirloin piece with creamy mushroom sauce.

Ingredients

Joviander liesstuk

50gOnions

100gCeleriac

100gCarrots

2Crushed juniper berries

2Vegetable oil

1Bay leaf

1fresh thyme leaves

300mlpomegranate juice

2Flour

600mlVegetable stock

1Butter

2Tomato paste

300gforest mushrooms

1Shallot

3Thyme sprigs

Salt

Pepper

200gWhipped cream

Preparation

Peel the onions, carrots, and celeriac and cut into large cubes.
Crush the juniper berries with the flat side of a knife. Preheat the oven to 120°C.
Sear the rump cap for about 3-4 minutes per side in hot oil. Remove from the roasting pan and keep warm.
Add the chopped onions to the roasting fat and sauté while stirring constantly.
Add the chopped vegetables and continue to sauté with the onions for another 2-3 minutes, stirring constantly.
Add the tomato paste, stir well, and briefly fry.
Deglaze with 150 ml of the pomegranate juice and let it reduce over high heat.
Sprinkle 1 tsp of flour over, stir, and deglaze with some pomegranate juice.
Let it reduce and then sprinkle over the second teaspoon of flour, stir, and add the rest of the pomegranate juice and the vegetable stock.
Add the bay leaf, thyme, and crushed juniper berries and bring to a boil.
Place the warmed rump cap in the pan and briefly bring everything to a boil again. Put the lid on the roasting pan and place in the lower third of the oven.
Braise slowly for about 3 hours. During this time, turn the meat 1-2 times. Insert a fork into the meat to check if it is tender enough. Then remove the meat from the pan, cover, and keep warm.

Clean the mushrooms.
Peel and finely dice the shallot. Wash the thyme and strip the leaves. Sauté them in the butter and season with salt and pepper. Mix this with the roasting juices and stir in the cream.