🍽️ Tender Beef with Lentils and Beetroot

Name: Tender Beef with Lentils and Beetroot
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bunch soup vegetables; 800 g roast beef (ready for cooking); 1 bay leaf; 1 tsp peppercorns; 2 sprigs parsley; 2 sprigs thyme; salt; 500 g beetroot; 200 g brown lentils (soaked overnight); 200 g Brussels sprouts; pepper (from the mill); 4 tbsp white wine vinegar; 2 tbsp freshly chopped parsley; freshly grated horseradish (for serving)

508 kcal · 30 min · 4 servings

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Ingredients

1 bunch soup vegetables
800 g roast beef (ready for cooking)
1 bay leaf
1 tsp peppercorns
2 sprigs parsley
2 sprigs thyme
salt
500 g beetroot
200 g brown lentils (soaked overnight)
200 g Brussels sprouts
pepper (from the mill)
4 tbsp white wine vinegar
2 tbsp freshly chopped parsley
freshly grated horseradish (for serving)

Instructions

1. Wash the soup vegetables and cut them into large chunks.
2. Pat the meat dry with a kitchen towel.
3. Place the spices in a spice bag and close it.
4. Tie the herbs together into a small bundle.
5. Put the spice bag, soup vegetables, salt, and plenty of water into a pot.
6. Bring the mixture to a boil.
7. Reduce the heat and add the meat.
8. Simmer the meat gently at very low heat for 45 to 55 minutes.
9. Peel the beetroot in the meantime.
10. Cut the beetroot into small cubes.
11. Drain the lentils.
12. Place the lentils in a pot with plenty of salted water.
13. Bring the water to a boil.
14. Cook the lentils at medium heat for about 40 minutes.
15. Clean the Brussels sprouts and wash them.
16. Separate the individual leaves from the Brussels sprouts.
17. Blanch the leaves briefly in boiling salted water (cook briefly in boiling water).
18. Drain the leaves.
19. Rinse them with cold water to stop the cooking process.
20. Let the leaves drain well.
21. Remove the meat from the broth.
22. Keep the meat warm.
23. Strain the broth through a fine sieve.
24. Take 600 milliliters of the broth.
25. Add the beetroot to the broth.
26. Bring the mixture to a boil again.
27. Simmer the beetroot for about 10 minutes at medium heat.
28. Season the sauce with salt, pepper, and vinegar until it tastes slightly sour.
29. Slice the meat.
30. Plate the meat.
31. Add the beetroot and the sauce.
32. Sprinkle the dish with parsley.
33. Drain the lentils.
34. Mix the lentils with the Brussels sprout leaves.
35. Season the mixture to taste.
36. Serve the meat with freshly grated horseradish.

Nutrition per serving

kcal: 508
Protein: 63 g · Fett/Fat: 10 g · Carbs: 39 g