OTHER LANGUAGES: 
German
Today I’ll show you my Roast Beef recipe. This is the Original German Sauerbraten from Germany!
I recommend you a “flat beef shoulder”, also called “shovel bow”. You can also use another stewed beef. Ask your butcher or order the “flat beef shoulder”. This is best cut into even slices after stewing. I put the meat traditionally for 3-4 days in a stain. I cook the stain from root vegetables, red wine and some balsamic vinegar (instead of red wine vinegar).
A red wine like dry Burgundy or Rioja later gives the sauce a great taste. The Spanish Rioja wines spend a longer time in the barrel, so these wines develop great aromas that benefit the sauce and flatter the palate.
The balsamic vinegar provides a dark colour and a balanced acidity. In addition, a veal stock is added to my sauce before braising.
The recipe with step by step photos answers the most important questions. Please feel free to write me a comment! Good luck!
The popular marinated pot roast is another roast beef, I’ll introduce you to the recipe elsewhere.
Inhalt
1. Recipe Roast Beef German Sauerbraten
My roast beef will be on the table today just like Grandma made it. I have cooked a zucchini vegetable and noodles in addition and recommend you here still other side dishes and additions which fit excellently…
Supplements recommendation for braised beef:
Potato dumplings, bread dumplings, napkin dumplings, spaetzle, ribbon noodles, mashed potatoes, celery puree, finger noodles, red cabbage, glazed carrots, savoy cabbage, Brussels sprouts, peas, glazed root vegetables, cranberries, raisins, glazed apple pieces.
- 1 bunch soup vegetables
- 1 pc clove of garlic
- 2 pc onions
- 0,7 l dry red wine I like to use Rioja
- 0,7 l vegetable broth You can also use beef broth!
- 80 ml Balsamico I use a balsamic vinegar matured for 10 years.
- 8 pc pepper corns
- 5 pc bay leaf
- 3 pc cloves
- 5 pc juniper berries
- 1 kg flat shoulder of beef shovel bow
- 2 tbs Butterschmalz
- 2 tbs tomato puree
- 300 ml veal stock
- 1 tbs starch Dissolved in 80 ml cold water.
- 1 bunch herbs I like to use thyme and rosemary for a wonderful aroma!
- 500 g Pasta
- 1 tbs salt
- 80 g Butter
- 5 pinch pepper black
- 5 pinch nutmeg
- 1 tsp sun flower oil
- 2-3 pc courgettes
- salt I use Ursalz or Himalaya salt.
- brown cane sugar I use brown sugar to tune the sauce
- Wash the vegetables consisting of carrots, celery, parsley roots and leek. Peel and chop the root vegetables and cut the leek into leaves. Peel the garlic and the onions and make available. Boil the prepared vegetables, herbs, aromatics and garlic in a large pot with red wine, water and balsamic vinegar.
- Clean the braised meat from the butcher and let it clean. Wash and dry the meat and place in the cool stain. Let the meat mature in the fridge for 2-4 days, turning twice a day.
- Remove the meat from the stain and drain.
- Strain the vegetables and prepare the stain and vegetables for the sauce.
- Preheat the oven to 180°C at top and bottom heat. Fry the beef on all sides in a high pot with clarified butter over a high heat and let it take on its colour. Then remove the meat from the pot.
- Put the vegetables in the pot and sauté over high heat. After about 5 minutes add the tomato paste.
- Brown the roasted vegetables for another 5 minutes at high heat with the tomato paste. The colour changes from red to brown-red. Using a spatula, scrape off the roasted ingredients from the bottom of the pot.
- Deglaze the roasted vegetables with the stain, add the veal stock and add the mixed starch to the sauce. Later boil the sauce to the desired consistency. Place the roasted meat in the sauce. Now you could add fresh herbs like rosemary and thyme. Let the roast stew in the oven with lid for 1.5-2 hours until soft.
- Check the cooking degree of the meat by piercing it with a meat fork. If the meat yields slightly, the roast is ready. Remove the meat from the sauce and prepare extra.
- Pass the sauce through a fine sieve, i.e. pour through a sieve. I use a hair sieve. You could also use a passing cloth, which you boil in water beforehand.
- Add salt, pepper, sugar, butter and balsamic vinegar to the sauce on the stove to the desired thickness and mix well.
- Cut the braised meat open. I always prepare the roast one day earlier and cut the cooled meat into even slices. I heat the meat slices in the sauce before serving. If the meat is not yet soft enough, you can cook it in the sauce cut into slices.
- Cook the pasta in plenty of salted water until al dente, drain, toss in butter and season with salt, pepper and nutmeg. You can use ribbon noodles, tagliatelle or spiral noodles.
- Prepare the courgette vegetables: Cut the courgettes into slices with seeds or into strips or cubes without seeds. Then sauté in a pan with oil, then refine with butter at reduced heat. Season the zucchini vegetables with salt, pepper and nutmeg. I also added mushrooms to the vegetables and seasoned the vegetables with a little thyme.
- Heat the meat in the sauce and arrange on warm plates. Add the pasta and vegetables and pour the sauce over the meat. Enjoy your meal!
2. Nutritional Values and Calories
3. Similar Recipes with Beef and Braise
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Beef goulash
Beef roulades recipe
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OTHER LANGUAGES: German