This Rindschmorbraten recipe is a classic German dish, slow-cooked to perfection. It serves 12 people and is ideal for special gatherings or holiday meals. The use of a variety of herbs and spices adds layers of flavor to the beef, while the long cooking time ensures the meat is tender and juicy. Red wine and beef broth combine to create a rich and aromatic sauce that complements the beef beautifully. Preparing the dish a day in advance allows the flavors to meld together even more, resulting in a more flavorful and succulent roast.
This is a lengthy, time consuming recipe. Best prepare it on the day before.
It can also be freezed well for storage. It is very good, even when reheated.
¶ Ingredients
- 3 kg Rinderbraten (Beef Roast)
- 3x Suppenbund (Soup Vegetables) (carrot, celery)
- 3 Onions
- 3 Garlic Cloves
- 3 tbsp Tomato Paste
- Bay Leaves
- Ground Cloves (gemahlene gewürznelken)
- Juniper Berries
- 750 ml Beef Broth (if unavailable, chicken or vegetable will do)
- 750 ml Red Wine (e.g., Burgundy or Bordeaux)
- Piment
- Rosemary
- Marjoram
¶ Preparation
- Sear Meat: Sear the meat on all sides until a thick crust forms. This is crucial for the sauce later.
The crust must be very thick and dark brown
This works best in a big, cast iron pan with a lid
while the meat is stirring, you can prepare the vegetables. peel them and slice to size which you can blend well later on for the sauce
- put the Meat aside into the dutch oven
Dont throw away the oil! Keep it in the Pot/pan
- Cook Veggies: In the same fat, sauté the vegetables.
I usually add 2-3 Potatos to help the sauce be thicker in the end
-
Transfer the vegies into the dutch oven.
-
In the same Pan again, prepare the broth. This allows to get everything out of the pan
-
Add the Broth and the wine into the dutch oven
-
Add the Tomato paste and seasonings such as Bayleaves, Cloves, Juniper berries, Rosemary and Majoram into the dutch oven
For the herbs it is always better to add fresh herbs from the garden than dried ones
{.is-success}
Do not salt yet
- Roast: Either put the dutch oven in the oven at 175°C (347°F) for 4 hours. Alternatively, put the dutch oven on the stove and let it boil on low heat.
The long cooking is essential! Otherwise the meat will not get Tender.
In german, we call that a shoe sole.
Its not exact sience. You probbly need to cook it longer than expected. The meat should almost fall apart
- Let the dish cool down significantly. This will ease the slicing of the meat significantly.
You can also do a pulled pork for nice sandviches! If this case, slice the meat into big chunks against the fiber. Use two forks to pull the meat fibers.
-
Blend the veggies in the sauce well. Use water to stretch the sauce to the preferred thickness
-
Taste the sauce and season it.
Do not overseason.
Put the meat back into the sauce and let it sit overnight in a cool environment. The next day, you will note the flavour is very enrichted. If nessesary, you can do the final seasoning now
¶ A Great Sauce
When the meat is cooked, again do not throw away the oil and vegies.
Instead blend it. The veggies will cause a thick sauce, which can probably even be thinned down
¶ Serving
Allow the meat to sit in the pot overnight.
Slice it cold the next day. This greatly eases Slicing without the meat falling apart.
Reheat briefly before serving (do not boil).
This dish pairs excellently with potatoes or other hearty sides.