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4 - 6 Portionen
Slow Cook
Hochrippenbraten
Zubereitung
1. Den Braten auf einem Gittereinsatz auf einem mit Backpapier ausgelegten Backblech trocken tupfen. Den Braten mit Salz, Pfeffer und
Thymian großzügig würzen.
2. Den Braten unbedeckt 1-2 Tage lang in den Kühlschrank stellen, damit er eine knusprige, dunkelbraune Kruste bekommt.
3. Alle Zutaten für die Meerrettich-Cremesauce in eine mittelgroße Schüssel geben und verquirlen, bis die Mischung glatt und cremig ist.
4. Die Meerrettich-Cremesauce mindestens 4 Stunden lang (am besten über Nacht) in den Kühlschrank stellen, damit sich die Aromen
entfalten.
5. Den Backofen auf 120 °C vorheizen.
6. Den Braten in die Bratpfanne geben und im Backofen garen, bis der gewünschte Bratzustand erreicht ist (2 ½–3 Stunden). Garen, bis die
Innentemperatur des Bratens für blutig 52 °C, für medium rare 54 °C, oder für medium well 60 °C erreicht.
7. Den Braten mindestens 30 Min. (bis zu 2 Std.) ruhen lassen.
8. Wenn Sie zum Essen bereit sind, den Backofen auf 260 °C einstellen und den Braten 20–30 Min. lang garen.
9. Mit der Meerrettich-Cremesauce und dem Rosenkohl servieren.
Zutaten
230 g Hochrippenbraten
3-4 EL Gewürzsalz
2 EL gemahlener, schwarzer Pfeffer
2 TL getrockneter Thymian
MEERRETTICH-CREMESAUCE
1 Tasse saure Sahne
¼ Tasse frisch geriebener Meerrettich
1 EL Dijon-Senf
1 TL Weißweinessig
½ TL grobes Salz
¼ TL gemahlener, schwarzer Pfeffer
21


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