Ox cuvette with fries and whiskey sauce

Ingredients for Ox cuvette with fries and whiskey sauce

Instructions for Ox cuvette with fries and whiskey sauce

To prepare the Ox cuvette with fries and whiskey sauce recipe, please follow these instructions:

Cuvetten: prepare the roast, it is an advantage if it is not too bumpy, it makes it a little harder to roast it. RIDs the little crisscross, not too deep. butter well with salt and pepper and garlic that has been crushed.
Set the roast on a rack with a roasting pan or the like. under to collect the fat.
Rose the first at 225 degrees c. alm. oven for about 10 minutes, reduce the heat to 160 degrees c. alm. oven, Cook the meat is about 65 degrees in the Middle approximately 55 minutes, take it out and let it rest for 10 minutes before the cut. Cut in the direction of kødtrådene in thin slices.

Fritterne: mix the oil and spices together and let it soak while the potatoes made ready. Rinse and aja1982 all the potatoes under cold water, should not be peeled off. Cut them into boats, all approximately equal. Pour the potatoes in oil/krydderie mixture, a little at a time, so they all will be good fat into oil. If possible, let them soak in the oil before they are passed on to a plate with wax paper or the like. Must ovnsteges v. 200 degrees about an hour, until golden and crispy.

Whiskey sauce: the absolute best part about this recipe is the gravy. There may well be calculated a little extra sauce and potatoes, taste heavenly to gufle in itself. cut the onion into fine pieces, sauté them in a hot pan with powdered sugar for about 1-2 min (who can also krydes with ie. rose marin). "not too hot, but it may Fizz". Flamber lies in approx. 10-15 sec, with approximately half of the whisky, "Beware the COMING BIG FLAMES!" Add the cream and warm it up just to the boil. Add the rest of the whisky and the cloud from the roast, season with salt and pepper. To smooth the sauce used tomato puree (paste) is added and stirred well out. Beware, it suddenly becomes thick. The whole thing is served preferably with fresh salad, bread and a bottle of red wine.