Roast beef
10 servings
200 minutes
Beef stew is a refined dish of German cuisine, infused with deep and rich flavors. Its history roots in the traditions of slow-cooking meat, marinated for several days in red wine and vinegar, acquiring a subtle tang and rich aroma. Tender beef becomes juicy after frying, while the sauce with gingerbread and raisins gives it a unique blend of sweetness and spiciness. This dish is perfect for cozy family dinners and festive gatherings when one wants to enjoy the warmth of home cooking with hints of gastronomic art. It is served with a side of potatoes or fresh bread, complementing each bite with softness and spice aroma.
1
Generously salt the meat and place it in a large bowl. In a saucepan, pour in the wine, vinegar, add 1 head of onion and carrot, thinly sliced, bouquet garni, and 4 cups of water. Mix well. Bring to a boil. Pour the resulting mixture over the meat in the bowl. Cover the bowl and place it in the refrigerator. Marinate in the refrigerator for 5 days, turning 1-2 times a day.
- Salt: to taste
- Red wine: 2 glasss
- Red wine vinegar: 0.5 glass
- Onion: 3 heads
- Carrot: 1 piece
- Bouquet garni: 1 bunch
2
Remove the meat from the marinade. Strain the marinade and keep the liquid and bouquet garni, as they will be useful later. Pat the meat dry with a paper towel. In a small pot or ovenproof skillet, heat 2 tablespoons of butter and sliced bacon. Cook for about 10 minutes until the bacon melts. Place the bacon on a plate. Put the meat in the pot and sear on both sides for about 25 minutes. Then transfer to a dish and set aside.
- Unsalted butter: 4 tablespoons
- Bacon: 50 g
3
Preheat the oven to 150 degrees. Thinly slice the remaining onion and sauté it in a pot. Add the meat to the onion, pour in the marinade, and place the bouquet garni in the pot. Bring to a boil, then transfer to the preheated oven for 2 1/2 hours. Place the meat on a plate and strain the sauce.
- Onion: 3 heads
- Red wine: 2 glasss
- Bouquet garni: 1 bunch
4
Put the pot back on high heat. Add the remaining oil, flour, and sugar. Fry while stirring with a whisk to avoid lumps. Then pour in the sauce, add raisins, crushed ginger cookies, and the juice of half a lemon. Place the meat in the resulting sauce, bring to a boil, cover and cook for another 10 minutes. Thinly slice the cooked beef and place it on a plate. Drizzle with sauce, add pieces of bacon and sprinkle with chopped parsley.
- Unsalted butter: 4 tablespoons
- Wheat flour: 3 tablespoons
- Sugar: 2 tablespoons
- Light raisins: 190 g
- Gingerbread cookies: 6 pieces
- Freshly squeezed lemon juice: 2 tablespoons
- Parsley: 40 g