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Miele DGC 5051 Manual

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Plum sauce (to accompany the
fillet of beef)
Serves 4
30 – 50 g brown sugar
60 ml Balsamic vinegar
150 ml dry red wine
2 cloves
2 cinnamon sticks
A piece of muslin
Kitchen string
500 g plums with the stones removed
1-2 tbs plum compote
Salt
sugar
Method:
1. Caramelise the sugar in a pan and
mix in the vinegar and red wine. Stir
until dissolved.
2. Place the cloves and cinnamon in
the muslin and tie it with string to form a
bag. Place the bag in the pan and
reduce the liquid until it has a syrup
consistency.
3. Quarter the plums and add to the
liquid. Cook together for 5 minutes,
then remove the spice bag.
4. Stir in the plum compote and season
with salt and pepper.
Tip:
Use cornflour to thicken the sauce if it is
too thin.
Beef in red wine
Cooking duration approx. 260 minutes
Serves 4-6
1 - 1.5 kg beef (brisket or silverside)
500 ml red wine
500 ml stock
Salt
Pepper
1 onion
1 carrot
1 stick of celery
1/2 leek
2 tsp chopped parsley
1 carton crème fraîche
cornflour
Method:
1. Roughly chop the onion. Wash, peel
and dice the carrot, celery and leek.
Place the vegetables in a dish with the
beef. Pour over the red wine and stock
and marinate for 24 hours.
2. Put the vegetables, liquid and meat
in the condensate tray. Cover the meat
with aluminium foil und place the tray
on the third shelf from the bottom.
3. Remove the foil after 90 minutes.
4. After cooking, pass the vegetables
and stock from the condensate tray
through a sieve into a pan. Add the
crème fraîche and if necessary, thicken
with some cornflour. Season the gravy
with salt and pepper.
Setting:
Automatic / Roast / Braised beef
Recipes for Automatic Roasting
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Others manual(s) of Miele DGC 5051

Miele DGC 5051 Installation Guide - German - 16 pages

Miele DGC 5051 Additional guide - German - 68 pages

Miele DGC 5051 User Manual - German - 76 pages

Miele DGC 5051 User Manual - Dutch - 76 pages


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