The Varoma can do so much more than just boil eggs and sauté a few vegetables. How about a delicious roast beef today? You can find many more delicious steam cooker #recipes in our #Varoma® cookbooks #Abgedampft Volume 1 and #Abgedampft Volume 2.
Greetings from the #Landhaus team.
Preparation 30 minutes
Cooking time 130 minutes
INGREDIENTS:
- 750 ml water
- 800 g roast beef from the leg
- 1 onion
- 4 bay leaves
- 600 g potatoes
- 1 tsp rapeseed oil
- 150 g frozen soup vegetables
- 8 carrots
- 2 heads romanesco
- 1 tbsp tomato puree
- 2 cubes of clear meat stock or homemade paste
- 2 tbsp cornflour
- 2 tbsp cream for cooking
- salt to taste
- pepper
APPLICATION:
Remove the sinews from the beef roast and sear on all sides in a hot pan. Chop the onion and place in a vacuum bag, season with salt and pepper and place 2 bay leaves on top.
Place the seared, unseasoned beef roast on top of the onions, place the other two bay leaves on top and vacuum seal. (If you don't have a vacuum bag, you can wrap everything tightly in cling film and use aluminum foil as a second wrap.)
Weigh the water into the mixing bowl, add the soup vegetables and the stock cubes/paste, place the meat in the Varoma and cook the Varoma twice for 60 minutes. Top up the water to 500 ml if necessary.
Clean the romanesco and carrots, cut into bite-sized pieces and place on the Varoma base. Peel the potatoes and place in the cooking basket. 35 minutes before the end of the second cooking time, insert the cooking basket and Varoma base.
At the end of the cooking time, leave the roast to rest in the bag for 5 minutes, then remove everything and keep warm. Mix the starch and add to the pureed gravy until the desired thickness is achieved. (Use the gravy as well)
Carve the roast, add the vegetables and potatoes and serve hot.
