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German pot roast recipe2/15/2024 This recipes was provided by – Check it out for more original German recipes. – Take the meat out of the gravy, and cut it in horizontal (thick as a finger) slices. – Clean Brussels Sprouts and cook them in water until they are soft melt some butter and toss them in the butter add salt and pepper – Bring jus to a boil and mix in the starch (you should get a creamy gravy, not too thick and not too thin) – Put cream into a bowl and stir in starch flour, mix it – Add the broth (I would use vegetable broth, organic, home made) – Take meat out of the pan, wrap it in aluminium foil and keep it warm – Put a lid on and let it braise for at least 90 minutes – Put meat together with the fond back into the stewing pan and let it cook on low heat (jus should not boil) so it is braising – Let it cook for a little bit (some minutes on low heat) you will get the important meat juice (or fond, or jus) – By using the same pot which you used for the meat (in the same fat) fry all the vegetable and deglaze it with red wine – Peel onion, cut it in rough pieces clean leek and slice it chop celery root and stem into cubes peel garlic and cut it in pieces clean mushrooms and cut them in pieces – Take meat out of the pot, wrap it in aluminium foil and keep it warm – Heat lard in a skillet and fry the meat from all sides – Spread mustard evenly over the meat and massage it into it – Add mustard into a bowl and mix it with salt, pepper, and paprika The recommended meat for this recipe is the beef shoulder. The meat will become very tender if you spread a thin layer of mustard over the meat before you broil it. And if you like to read more about how the roast beef came to America click here to read more…ģ tbsp mustard, Pepper, salt, red pepper powder (paprika) In a so called “German Gasthaus” which is always serving home made cooking, they will serve a Rinderbraten in a home made gravy, and if it is a good restaurant, they even will serve you home made Spaetzle. It is always served with gravy, comes with side dishes such as Brussels sprouts (or cauliflower with carrots and peas) and Spaetzle. Bring to a boil.Rinderbratenor German Roast Beef is a typical dish for Sunday lunches, birthday dinners or any festive occasion. Strain the sauce through a sieve into a saucepan, season with salt, pepper and sugar and then stir in the sour cream and raisins. Remove the meat from the braising liquid, cover with aluminum foil and let rest for 10 minutes. Add the tomato paste and crumbled bread and braise in a preheated oven (180☌) (approximately 350☏) for 2 hours. Deglaze with the broth and 250 ml (approximately 1 cup) marinade. take a basting brush, dip into the hot liquid and scrub. once roasting time has finished transfer meat to a plate to rest. turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally. Heat the butter in a large roasting pan and sear the meat until golden brown on all sides. ad broth and transfer everything to the oven. Pour over the meat, cover and let marinate in the refrigerator for up to 3 days, turning the meat occasionally. Bring to a boil then remove from the heat and let cool. Transfer the onions and soup vegetables to a stock pot along with 1.5 liters (approximately 6 cups) water, the red wine, vinegar and spices. Learn how to make German pot roast, a classic dish of slow-braised beef with cabbage and brown ale. Rinse the soup vegetables, trim and coarsely chop. For the meat and pot roast: Rinse the meat, pat dry, truss with kitchen string and place in a bowl with a lid.
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