Time: 5 hours 10 minutes
Complexity: easily
Servings: 8

Juicy roast beef served over crispy risotto flatbreads with a light green salad makes for a big Sunday family dinner. The risotto for the flatbreads can be made ahead of time and kept in the refrigerator, or you can even use leftover risotto from the previous dinner.

Ingredients:

Beef

• 1 piece of beef shoulder (1.8 kg)
• 2 tbsp. vegetable or olive oil + more as needed
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 yellow onion, chopped
• 1 bunch mixed fresh herbs, such as tarragon, rosemary, parsley, tied with string
• 4 cloves garlic, chopped
• 1 cup dry red wine, such as Cabernet Sauvignon
• 2.5 cups lightly salted beef broth

Fresh green salad

• 2 cups watercress
• 1 cup fresh parsley leaves
• Lemon juice to drizzle
• Olive oil to drizzle
• 1/4 cup toasted flaked almonds

Risotto flatbreads

• 3 cups lightly salted chicken broth
• 3 tablespoons unsalted butter
• 2 large shallots, chopped
• 1 tbsp. Arborio rice
• 3/4 cup dry white wine
• 140 g frozen green peas, defrosted
• 1/3 cup lemon juice
• 1 tbsp lemon zest
• 1 and 1/4 tbsp. freshly grated parmesan
• 110 gr. grated mozzarella
• 1 cup all-purpose flour, for dusting
• 2 eggs, beaten
• 1.5 tbsp. breadcrumbs
• Vegetable oil, for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, carrot, celery, red wine, salad mix, tarragon, rice, peas, breadcrumbs

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Pat the meat dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add the meat and brown on all sides. Transfer to a cutting board or large plate.
Step 3
• If needed, add more oil to the pan along with the carrots, celery, and onion. Season with salt and pepper. Add a bunch of fresh herbs and cook until the vegetables begin to brown, 5-10 minutes. Add the garlic and continue cooking for another minute.
Step 4
• Add 3/4 cup red wine and reduce by half, scraping up any browned bits from the bottom of the pan. Return the meat to the pan and add the beef broth. Bring the liquid to a boil, then cover with a tight-fitting lid and place the pan in the oven. Bake until the meat is tender when pierced with a fork, 3-4 hours, turning once halfway through.
Step 5
• Remove from the oven and transfer the roast to a large cutting board. Cover with foil while the meat cools. Place the casserole on the stovetop over medium-high heat, add the remaining 1/4 cup red wine, and reduce by half, about 10 minutes. Strain the sauce, season with salt and pepper to taste. Cut the roast into large pieces and toss with the sauce.
Step 6
• Green salad:
  
  Mix the watercress with parsley, lemon juice, and olive oil to taste. Season with salt and pepper and top with toasted almonds.
Step 7
• Serve the roast over risotto flatbreads, accompanied by a salad.
Step 8
• Risotto flatbreads:
  
  In a medium saucepan, bring the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots and cook until translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring, until coated with the butter and shallots. Add the white wine, stirring constantly until absorbed. A spoon should leave an indentation in the risotto.
  
  Using a ladle, pour in enough hot chicken broth to cover the rice, stirring constantly over medium heat until completely absorbed. Repeat this process 3 more times, adding the broth in stages and continuing to stir. Once all the chicken broth has been added and the rice is tender, add the green peas, lemon juice, and lemon zest and stir.
Step 9
• Remove from heat, stir in the Parmesan and mozzarella, and season with salt and pepper. Let the risotto cool, spreading it evenly on the baking sheet. Cover with plastic wrap and refrigerate for 20-30 minutes.
Step 10
• Once the risotto has cooled, form it into patties about 10 cm across and about 2 cm thick. Prepare a breading area by adding flour to one bowl, whisking eggs in another bowl, and adding breadcrumbs to a third bowl. Dredge the rice patties in flour, then dip them in eggs, and finally, coat them in breadcrumbs.
Step 11
• Heat 1 cm of vegetable oil in a large skillet over medium heat. Drop in a pinch of panko; if it sizzles, the oil is hot. Fry the risotto rounds, 2-3 at a time, until golden brown, 2-3 minutes per side (flip with a spatula underneath and a fork on top). Transfer the rounds to a wire rack to keep them crispy. Season with salt and serve.
  Exit: 6 large flatbreads.

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