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🍽️ Juicy Beef Roast with Zucchini Balls

567 kcal · 30 min · 4 servings

Ingredients

• 2 kg beef braising roast
• salt
• pepper (from the mill)
• 3 tbsp vegetable oil
• 200 g roast vegetables (onion, carrots, celeriac, leek)
• 100 g tomatoes
• 1 bay leaf
• 800 ml beef stock
• 500 g zucchini
• salt
• pepper (from the mill)
• 2 tbsp butter
• 100 ml vegetable stock
• 1 tbsp chopped herbs (parsley, thyme)

Instructions

1. 1. Remove all skin and sinew from the meat.
2. 2. Set the meat trimmings aside.
3. 3. Season the large piece of meat generously with salt and pepper.
4. 4. Clean or peel the vegetables for the sauce.
5. 5. Cut the vegetables into small cubes.
6. 6. Cut the tomatoes into quarters.
7. 7. Remove the hard stem bases from the tomatoes.
8. 8. Heat the oil in a large braising pot.
9. 9. Sear the meat on all sides.
10. 10. Add the chopped vegetables to the pot.
11. 11. Add the meat trimmings to the pot.
12. 12. Add the tomatoes to the pot.
13. 13. Add the bay leaf to the pot.
14. 14. Pour half of the meat broth into the pot.
15. 15. Cover the pot with a lid.
16. 16. Place the pot in the preheated oven at 180 degrees Celsius for about 2 hours.
17. 17. Use a melon baller to scoop out medium-sized balls from the zucchini.
18. 18. Melt the butter in a pan.
19. 19. Add the zucchini balls to the pan.
20. 20. Sear the zucchini balls briefly.
21. 21. Pour some of the meat broth into the pan.
22. 22. Season the zucchini balls with salt and pepper.
23. 23. Sprinkle the fresh herbs over the zucchini balls.
24. 24. Simmer the zucchini balls gently for 3 to 4 minutes.
25. 25. Remove the meat from the oven after 2 hours.
26. 26. Wrap the meat tightly in aluminum foil.
27. 27. Let the meat rest for 10 minutes.
28. 28. Strain the sauce through a fine sieve.
29. 29. Simmer the sauce until it has reduced to one-third of its original volume.
30. 30. Season the sauce with salt and pepper to taste.
31. 31. Slice the meat.
32. 32. Stir the released meat juices into the sauce.
33. 33. Arrange the meat slices on a large platter.
34. 34. Pour the warm sauce over the meat slices.
35. 35. Serve the meat alongside the zucchini balls and pappardelle pasta.

Nutrition per serving

• kcal: 567
• Protein: 76 g · Fett/Fat: 26 g · Carbs: 6 g