Ingredients
30 g cumin seeds, toasted and ground1 litre red wine
2 litre veal stock
300 g onion, diced
700 g carrot
200 g celery, diced
5 pc bay leaves
15 g black pepper, crusted
10 g thyme
50 g gremolata
35 g horseradish sauce
350 g mashed potato
500 g parsnip, peeled and cut in half
100 ml olive oil
25 g salt
¼ cup parsley, chopped
1 tsp garlic, chopped
1 tsp lemon zest, chopped
2 kg Australian rostbiff, separated into 3 muscles, cleaned and trimmed
Description
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