Juicy High Rib Of Beef – Braised in Römertopf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef (hih rib, boneless)
- 2 onions)
- 2 carrot (s)
- 1 piece (s) celeriac
- 1 small parsley root (s)
- 1 leek
- 1 clove garlic
- 2 tablespoon tomato paste
- 1 tablespoon sugar beet syrup
- 2 cl red wine
- 1 tablespoon fat for frying
- salt and pepper
- Paprika powder, hot as rose
- thyme
- water
Print Recipe
Pin Recipe Instructions
- Water the Roman pot. Pat the meat dry with kitchen paper. Cut the vegetables into small pieces. Just peel the garlic clove. Heat the fat in a frying pan. Add the meat and fry vigorously on both sides (the roast must take on a good color).
- Take out the meat and put it in the Römertopf. Season with lots of salt and pepper and a little rose paprika and thyme on both sides. Put the lid on to keep the meat warm.
- Sweat the vegetables without the garlic clove in the remaining frying fat until they take on a little color. Add the garlic clove and sauté briefly (it must not turn brown, otherwise the sauce will be bitter).
- Put the tomato paste and the sugar beet syrup in the pan and let them sweat briefly. Deglaze with red wine and let it boil down briefly. Pour water over the vegetables until they are just covered. Put the lid on and cook for 5 minutes.
- Pour the vegetable sauce over the meat, put the lid on the Roman pot and place it in the cold oven. Heat the oven to 180 ° C (convection) and stew the roast for about 2 hours. Now and then check whether there is still enough liquid in the pot and possibly add a little more water (but only a little).
- After 2 hours, take the Römertopf out of the oven, remove the meat and wrap it in aluminum foil. Put them back in the oven. Puree the sauce with the vegetables in a bowl and strain through a sieve into a saucepan. Possibly add a little water if the sauce is otherwise too thick. Boil. Season to taste with salt, pepper and paprika powder.
- The meat has probably released some gravy into the foil. Add this to the sauce and stir. Serve the meat with the sauce. We either eat pasta or potatoes (potato dumplings are also delicious with them) and cream vegetables, cucumber salad or red cabbage.
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