Chick Roast in Red Wine Sauce Swabian Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg beef roast
- 1 bunch soup vegetables, large bunch
- 1 bunch spring onion (s)
- 3 onion (s)
- 1 cup cream or crème fraiche
- 3 marrow bones
- 400 ml red wine, dry
- 1 liter meat broth
- salt and pepper
- Food coloring (sugar couleur)
- Paprika powder
- food starch
- Fat (Biskin)
Print Recipe
Pin Recipe Instructions
- Chick roast is a roast beef that has been riddled with strips of bacon (streaked with a chick needle). This makes the roast very tender and juicy. But it`s hard to get outside of Swabia. I have it sent to me once a year from a slaughterhouse near Stuttgart. It`s a bit cumbersome, but it`s worth it. Otherwise, use a lean roast beef.
- Salt, pepper and season with paprika. Fry all around in the not too hot Biskin. Put aside. Fry the marrowbones briefly on both sides and give them to fry. Fry the roughly chopped soup vegetables and the finely chopped onions in the Biskin and then deglaze with red wine and reduce briefly.
- Then put everything in a large pressure cooker and fill up with the broth. After cooking has started (strong steam escaping from the valve), cook for approx. 35 - 45 minutes depending on the pot. You can of course also use a roaster with a lid in the oven, but it takes forever.
- When the cooking time is over, remove the roast and keep it warm. Let the sauce run through a fine sieve and squeeze the vegetables vigorously. Scrape the marrow out of the bones and also press it through a fine sieve into the sauce (all important for the taste of the sauce).
- Stir in the cream (amount to taste), then season to taste, if necessary thicken with the starch. Then maybe make the sauce a little darker with a few drops of caramelized sugar. Cut the roast into slices that are not too thick and serve.
- There are also dumplings, spaetzle and red cabbage. We always have Christmas.
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