Roast Beef with Vegetables and Dripping Cake

Place a well “hung” boneless ox loin in the frying pan with the fat side down, pour enough boiling hot butter over it, pepper and salt. – Put it on the stove heated up to 250 °C and roast it for 15 minutes with continuous watering. Then turn it over and roast it at reduced temperature (125 °C) for another 25 to half an hour. 20 minutes before the end of the cooking time, add the mirepoix (diced root vegetables) (roasted vegetables). After removing from the roasting pan, do not cut on the spot, otherwise all the juices will run out and the meat will turn gray. Let the roast rest for 10 minutes. – You can also roast the roast beef very well on the broiler, then use the dripping fat for the dripping cake.

Related Recipes:

Lacquered Roast Pork on Pointed CabbageFor the lacquered roast pork on pointed cabbage, first season the pork loin with salt, pepper and marjoram... Venison Saddle of Veal with MushroomsBriefly rinse the saddle of deer calf, dry with kitchen towel and peel off any clinging skin. Score the meat... Strawberry Sour Cream TerrineLine a pie dish (quiche dish) with plastic wrap, the best way to do this is to moisten the wrap with water on... Beef Fillet in Potato Coat with Spring Vegetables and Green Pepper SaucePotatoes rinse, make, peel and press through with a press. Peel asparagus spears last third down, cut into... Escabèche of Perch Fillets and Young VegetablesPerhaps your new favorite bean dish: Sauté vegetables briefly in oil until soft, deglaze with vegetable... Lukewarm Vegetable Salad with Maypole and ChanterellesA delicious recipe for the asparagus season: Preheat the oven to 100 °C. Maibock Slide an oven rack into the... Herb Pasta with Veal PiccataPasta dishes are always a good idea! Make a pasta dough with egg, durum wheat semolina, flour, olive oil, a... Ragout Fin with Snails and Mushrooms, Roquefort Butter Balls.Have fun making this mushroom dish! Roquefort butter: Cook the night before or a few days in advance and keep... Steak From the Back of the Deer on Papaya and Tomato VegetablesFor the polenta puree, bring milk and clear soup to a boil with rosemary and thyme. Next, take out the... Trout Fillet with Swedish Mustard SauceFor the sauce, mix the mustard, sugar and vinegar with a mixer until creamy. Add the pepper and gradually add...