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Traditional Braised Beef Roast | Tenderly Braised in Red Wine Sauce
(0)
195 min
Masterpiece
Knuspr-Küche
Ein Festtags-Klassiker der traditionellen deutschen Küche: Zart geschmorter Rinderbraten in einer tiefdunklen, samtigen Rotweinsoße mit geröstetem Wurzelgemüse, Kräutern und feinen Röstaromen. Langsam und schonend im Bräter gegart, zergeht das Fleisch förmlich auf der Zunge. Perfekt serviert mit Apfel-Rotkohl und selbstgemachten Kartoffelklößen oder Spätzle.
Ingredients
Preparation method
Preparation & Prepping Vegetables
Take the beef out of the fridge about 30 minutes before cooking. Pat dry and season generously all over with 2 tsp fine table salt and 1 tsp ground black pepper.
Peel the onions, garlic, carrots, and celery, and cut into approx. 1.5 cm cubes. Wash the leek thoroughly and slice into rings.
Searing & Braising Base
Heat 2 tbsp clarified butter in a heavy roasting pan over high heat. Sear the beef thoroughly on all sides for 3-4 minutes each until a rich, dark-brown crust forms. Remove the meat and set aside.
Chef's tip
For an especially glossy and velvety sauce, whisk in a piece of ice-cold butter (monter au beurre) after thickening with starch, and do not let the sauce boil any further.
Braised dishes often taste even better the next day once the flavors have infused. Leftovers can be kept in the fridge for up to 3 days or frozen in portions.
30 min
Under an hour
