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🍽️ Tender Beef Roast with Apples and Plums

562 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg beef (top round or loin)
• salt
• pepper (from the mill)
• 5 shallots
• 300 g tart apples
• 150 g fresh plums (or preserved)
• 3 tbsp vegetable oil
• 250 ml red wine
• 350 ml beef stock (or meat broth)
• 5 juniper berries
• 3 black peppercorns
• 5 cloves
• 1 cinnamon stick
• 10 g cold butter (optional)

Instructions

1. 1. Preheat the oven to 140 degrees Celsius with fan setting.
2. 2. Wash the meat and pat it dry with a kitchen towel.
3. 3. Remove any visible skin or sinew from the meat.
4. 4. Rub the meat all over generously with salt and pepper.
5. 5. Peel the shallots.
6. 6. Wash the apples and cut them into quarters.
7. 7. Remove the core from the apple pieces.
8. 8. Wash the plums and halve them.
9. 9. Remove the pits from the plum halves.
10. 10. Heat the oil in a large casserole dish.
11. 11. Sear the meat on all sides over high heat.
12. 12. Reduce the heat on the stovetop.
13. 13. Add the shallots, apple pieces, and plums to the casserole.
14. 14. Deglaze the meat with the red wine.
15. 15. Add the beef stock, juniper berries, peppercorns, cloves, and cinnamon stick.
16. 16. Cover the casserole with the lid.
17. 17. Place the casserole in the preheated oven.
18. 18. Let the meat braise for 1 to 1.5 hours.
19. 19. Insert a meat thermometer into the roast.
20. 20. Cook the meat until the core temperature reaches 65 degrees Celsius.
21. 21. Remove the meat from the oven.
22. 22. Wrap the meat in aluminum foil.
23. 23. Let the meat rest in the foil.
24. 24. Remove the fruit and shallots from the casserole.
25. 25. Strain the sauce through a fine sieve into a small pot.
26. 26. Season the sauce with salt.
27. 27. Stir in a little cold butter into the sauce if you like.
28. 28. Arrange the beef roast with the fruit and shallots on a warm platter.
29. 29. Serve the sauce in a separate bowl on the side.

Nutrition per serving

• kcal: 562
• Protein: 50 g · Fett/Fat: 32 g · Carbs: 12 g