For the sweet potato polenta:
- 1 onion
- 1 chili
- 1 clove of garlic
- 2 sweet potatoes
- 2 sprigs of rosemary
- 50g butter
- 300ml milk
- 300ml meat broth
- 125g polenta
- Salt pepper
For the boiled beef:
- 400g boiled beef
- 2 tbsp butter
- 1 tsp pepper
- 2 sprigs of rosemary
- 1 handful of pine nuts
- Salt
For the onion chutney:
- 500g red onions
- 100g cranberries
- 100ml white wine vinegar
- 300ml apple juice
- 75g brown sugar
- 1 tsp mustard seeds
- 2 cm ginger
- Salt
- pepper
Preparation of onion chutney:
- Peel the onions and cut into fine rings. Peel the ginger and grate it finely.
- Heat the white wine vinegar together with the apple juice, mustard seeds, brown sugar and grated ginger. Then add the onions and cranberries and simmer over medium heat for about 1 hour. The liquid should almost disappear. Season with salt and pepper.
Tip: The chutney lasts about 3 months when preserved while still warm.
Preparation:
- Prepare the onion chutney according to the instructions in the recipe above.
- For the polenta, peel and finely chop the onions and garlic. Chop the chili finely. Wash, peel and finely dice the sweet potatoes. Notch the rosemary sprigs and chop the needles finely. Sauté the onions, garlic and chilli in a little butter. Add the sweet potatoes and roast everything well. Deglaze with half of the meat broth and cook until the potatoes are soft. Then puree finely.
- In the meantime, bring the remaining meat broth and milk to the boil and add the polenta. Let it soak for about 20 minutes.
- Trim the boiled beef and season with salt, pepper and the rosemary sprigs. Place in a roasting bag and poach in 80°C water for 20 minutes. Crush the pine nuts in a mortar.
- Fold the polenta into the sweet potato puree and season with salt and pepper.
- Remove the boiled beef from the water. Melt the butter in a pan and fry the boiled beef for 1-2 minutes on each side. Season with salt and pepper. Slice and serve with the sweet potato polenta, onion chutney and crushed pine nuts.
