Description
Zart geschmorter Rinderbraten in aromatischer Burgunder-Soße, begleitet von samtigen Kartoffeln und würzigem Rotkohl. Intensiver Duft, sämige Textur, kräftiger, vollmundiger Geschmack, tiefrote, glänzende Farbe.
Ingredients
Scale
- 1 Bund Suppengrün (soup vegetables, such as carrots, celery root, leek, and parsley)
- 2 Zwiebeln (onions)
- 2 Zweige Rosmarin (sprigs of rosemary)
- 2 kg Rinderbraten (beef roast)
- Salz und Pfeffer (salt and pepper)
- 2 EL Butterschmalz (clarified butter or ghee)
- 750 ml Spätburgunder (Pinot Noir red wine)
- 2 Lorbeerblätter (bay leaves)
- 4 Wacholderbeeren (juniper berries)
- 2 EL Speisestärke (cornstarch or potato starch)
Instructions
- Prepare the vegetables by cleaning and peeling the soup vegetables (Suppengrün), then wash and cut them into coarse pieces. Peel the onions and cut them into large cubes. Wash the rosemary sprigs and pat them dry with paper towels.
- Rinse the beef roast under cold water and pat it dry thoroughly with paper towels. Season the meat generously on all sides with salt and freshly ground black pepper. Preheat your oven to 175°C (convection setting).
- Heat the clarified butter (Butterschmalz) in a large Dutch oven or roasting pan over medium-high heat. Once the fat is hot, add the beef roast and sear it on all sides for about 10 minutes until it is deeply browned all over. Turn the meat regularly for even browning.
- After the beef has been seared for approximately 5 minutes, add the prepared soup vegetables, onion cubes, and rosemary sprigs to the pot. Continue to sauté, turning and mixing the vegetables and meat together so that the vegetables begin to brown and their aromas are released.
- Pour the red wine (Spätburgunder) into the pot, stirring to loosen any browned bits from the bottom. Bring the mixture to a boil so that the alcohol evaporates and the flavors combine.
- Add the bay leaves and juniper berries to the pot. Cover the Dutch oven or roasting pan with a lid and place it in the preheated oven. Let the beef roast braise in the oven for 2 1/2 to 3 hours. Turn the roast over every 30 to 45 minutes and baste it generously with the roasting juices. This slow braising process will make the meat tender and flavorful.
- Once the beef is fully cooked and tender, carefully remove it from the pot and set aside, tented loosely with foil to keep warm. Strain the remaining sauce and vegetables through a fine sieve into a clean saucepan, pressing the vegetables with a spoon to extract all the flavorful juices.
- Bring the strained sauce to a gentle boil on the stove. In a small bowl, mix the cornstarch (Speisestärke) with 3 tablespoons of cold water until smooth. Gradually whisk the starch mixture into the boiling sauce to thicken it to your desired consistency.
- Taste the sauce and adjust the seasoning with salt and freshly ground pepper as needed. Slice the beef roast and serve it with the sauce. Traditionally, this dish is accompanied by boiled or roasted potatoes and braised red cabbage (Rotkohl).
Notes
For best results, use a good-quality, well-marbled beef roast and a fruity, dry Pinot Noir (Spätburgunder). The sauce can be enriched with a knob of cold butter before serving for extra silkiness. Prepare your red cabbage (Rotkohl) and potatoes while the roast is braising, so everything is ready to serve together. This dish also tastes excellent when made a day in advance and gently reheated, as the flavors intensify overnight.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
