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Old Berlin Onion Beef
(0)
175 min
Masterpiece
Knuspr-Küche
Ein uriger Klassiker der Berliner Wirtshausküche: Zart gekochtes Rindfleisch serviert in einer herzhaften, samtigen Zwiebelsoße mit feiner süß-säuerlicher Note. Perfekt zu dampfenden Salzkartoffeln.
Preparation method
Cook the beef
Rinse the beef under cold water. In a large pot, bring plenty of water to a boil with 1 tsp fine table salt. Add the beef and reduce the heat. Thoroughly skim off any rising foam using a slotted spoon.
Clean and roughly dice the soup greens, then add them to the beef along with the 2 bay leaves and some black pepper. Cover and let simmer gently over low heat for about 2 to 2.5 hours, until the beef is butter-tender.
Prepare the onion sauce
Peel, halve, and thinly slice the onions into half rings. Melt the butter in a pan or pot and slowly sauté the onions over medium heat until translucent and lightly golden (approx. 10–12 minutes).
Chef's tip
Do not discard the remaining beef broth from the pot: it is excellent as a hearty beef soup with noodles or can easily be frozen.
For a particularly well-balanced sauce, sauté the onions very slowly - the more gently they are cooked, the sweeter and more aromatic the base becomes.
30 min
Under an hour
