Beef Roast

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Preparation time
45 mins
Cooking time
135 mins
Difficulty
Moderate
Serves
4 people
Meal course
Dinner
Posted by
Posted on
1 pinch
Bell pepper
1 t-spoon
Salt
1 pcs
Bay leaf
1 t-spoon
Tomato paste
3 t-spoon
Olive oil
100 gram
Tomato
80 gram
Leek
80 gram
Celeriac
80 gram
Carrot
100 gram
Onion
Beef Roast

Beef braised beef recipe: few ingredients, great success
Let’s get to the pots and pans: Now we cook, cook and braise. Beef braised beef is easier than you might think and offers many delicious possibilities. Let us convince you of the beef stew recipes!

Beef stew recipe: a classic for festive occasions

Admittedly, a pot roast takes time. The reward is buttery, spicy meat. Even beginners can dare to prepare a braised beef stew, as a fine dish is created with only a few ingredients. Stewing is a cooking process that combines roasting with cooking or cooking and steaming. Fry the stew well on all sides so that roasting agents form on the surface. Then extinguish with a liquid such as stock, wine, water or broth. Continue to cook the meat in a closed pot, stew pot or deep pan with a handle. The temperature should not be too high, even if you choose to cook in the oven. It is important to water the braised meat regularly with liquid so that it does not dry out. If you bed the meat on vegetables, drizzle additionally ensures that the aromas of carrots, tomatoes, and leeks unfold optimally. If you cook in a pot, the food should be completely covered with liquid. If you use seasonal vegetables as in the recipe for stewed beef with vegetables, a wonderful autumn dish for Sundays and holidays is created with field beet, carrots, and white beets.

Loved in many countries:

Beef stew is called “boeuf à la mode” in France, from which the resourceful Bavarian designers have created “Böfflamott”. In Tuscany, it’s called “Brasato”. A spicy variation of this is the recipe for Mediterranean style beef. Typical Mediterranean spices and fiery tomato sauce bring the taste of the south to the table. The hearty Scottish stew with smoked bacon, onions, laurel and red wine is simply delicious. Serve with potatoes. Tip: It doesn’t have to be an expensive fillet – beef from the topside or hip is quite enough.

All braised beef recipes have one thing in common: the braising liquid is an excellent basis for delicious sauces. After the meat has been cooked, you only have to pass through a sieve, boil up the stock and set it briefly – that’s all! Depending on taste, tomato juice, red wine or blackcurrant jelly give the sauce a delicate aroma.

Tip: Roast beef is a great Christmas dinner.

Image: Pixabay

  1. 1. Set aside the cuts of meat. Season the meat with salt and pepper.
  2. 5. cut the roast into slices and arrange on a plate. Add spilled gravy to the sauce. Serve sauce separately for frying.
  3. 3. Heat the oil in a large casserole dish, fry the roast in it and remove. Add the onions, carrots, celery, and leeks with the pieces of meat to the pan and fry, stir in the tomato puree and fry. Pour in the tomato quarter, bay leaf and half of the beef stock. Place the roast on top of the vegetables and cook in a preheated oven for about 1.5 hours at 180°C top and bottom heat (convection 160°C) in a preheated oven. Add the remaining stock at once and sprinkle the meat again and again with the broth.
  4. 4. Heat the oil in a large casserole dish, fry the roast in it and remove. Add the onions, carrots, celery, and leeks with the pieces of meat to the pan and fry, stir in the tomato puree and fry. Pour in the tomato quarter, bay leaf and half of the beef stock. Place the roast on top of the vegetables and cook in a preheated oven for about 1.5 hours at 180°C top and bottom heat (convection 160°C) in a preheated oven. Add the remaining stock at once and sprinkle the meat again and again with the broth. Remove the roast from the oven, wrap it in foil and keep it warm. Pour the sauce through a sieve, squeeze out the vegetables lightly, season to taste and bind with sauce thickener.

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