The Varoma can do so much more than just boil eggs and sauté some vegetables. How about a delicious roast beef today? You can find many more delicious steamer #recipes in our #Varoma® cookbooks #Abgedampft Volume 1 and #Abgedampft Volume 2.
Greetings from the #Landhaus team.
Preparation 30 minutes
Cooking time 130 minutes
- 750 ml water
- 800 g roast beef from the leg
- 1 onion
- 4 bay leaves
- 600g potatoes
- 1 tsp rapeseed oil
- 150 g frozen soup vegetables
- 8 carrots
- 2 heads of Romanesco
- 1 tbsp tomato paste
- 2 cubes of clear meat broth or homemade paste
- 2 tbsp cornstarch
- 2 tbsp cream for cooking
- Salt to taste
Remove tendons from the roast beef and fry on all sides in a hot pan. Cut the onion into small pieces and place it in a vacuum bag, add salt and pepper and place 2 bay leaves on top.
Place the fried, unseasoned beef roast on the onions, the other two bay leaves on top and vacuum seal the whole thing. (If you don't have a vacuum sealer bag, you can wrap everything tightly in cling film and use aluminum foil as a second cover)
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 water again to 500 ml if necessary.
Clean the Romanesco and carrots, cut them into bite-sized pieces and distribute them on the Varoma tray. Peel the potatoes and put them in the cooking basket. 35 minutes before the end of the second cooking time, insert the cooking basket and Varoma tray.
After the cooking time has finished, let the roast rest in the bag for 5 minutes and then take everything out and keep it warm. Mix the starch and add it to the pureed sauce until the desired thickness is reached. (use gravy too)
Cut the roast open, add the vegetables and potatoes and serve hot.