Braised Beef from Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, for braising, so not that lean.
- 1 bunch soup greens
- 2 onions)
- 2 cloves garlic
- 3 teaspoons Provence herbs
- 1 tube tomato paste
- 3 tablespoon mustard
- 1 teaspoon salt
- 1 teaspoon pepper, freshly ground
- 3 tablespoon sugar
- 4 tablespoon stock, granulated (I use homemade)
- 1 liter water (if necessary up to .5 L)
- 100 g bacon, sliced
- Cream, optional
Print Recipe
Pin Recipe Instructions
- First water the Römertopf, then bring the water to the boil for the broth and stir in the granular broth so that it is not so hot afterwards. Cut the onions and soup greens into small cubes.
- Place the bacon at the bottom of the Römertopf, on top of the onions and the soup greens. Roughly mix in the tomato paste and, except for 1 tablespoon, the sugar and the herbs of Provence. Make a hollow for the meat. Pepper and salt the meat all around and rub the mustard on it. Then place on the bed of vegetables and sprinkle with the remaining sugar. Pour in the broth from the side.
- Put the lid on and put the Römertopf in the cold oven. Set this to 175 ° C and forget about the roast for 3 hours. If the meat is tender after 3 hours, remove it and let it rest for a few minutes. Otherwise leave it in the oven longer.
- Simply stir the sauce. So it tastes very tasty, but if you don`t like pieces in it, you pass it through a sieve and can then stir in a little cream or cream.
- Then cut the meat open and serve with the sauce. Mashed potatoes are very tasty with it.
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