Old German Laurel Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef (leg)
- 3 juniper berries
- 1 teaspoon coriander, whole grains
- 2 carnation (s)
- 6 allspice, whole grains
- 1 teaspoon pepper, whole grains
- 1 pinch (s) ginger
- 1 pinch (s) nutmeg
- 1 pinch (s) cinnamon
- 1 pinch (s) paprika powder
- 20 ml cognac
- salt
- some flour
- 3 carrot (s)
- 2 onions)
- 250 ml red wine
- 500 ml broth
- 100 g farmer`s bread (s)
- 6 bay leaves
- 200 g sour cream
- salt and pepper
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Apart from the bay leaves, crush the spices in a mortar. Drizzle with the cognac and rub the meat with it. Let something move in.
- Brown the meat in the hot fat on all sides. Pour off fat. Dust the meat with salt and a little flour.
- Add the cleaned carrots and chopped onions and pour in enough red wine and stock so that half of the roast is in the liquid. Scatter crumbled bread. Cover the roast with 6 bay leaves, close the saucepan and heat.
- Stew the meat for 2 - 3 hours, pouring stewing stock over and over again. Turn after an hour and cover the top with the bay leaves again.
- At the end of the cooking time, remove the roast and keep it warm.
- Puree the stewed stock and, if necessary, add a little more stock. Fold in the sour cream and let it boil down until creamy. Season with salt and pepper.
- This goes well with red cabbage with dumplings.
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