John Myers
Dry Aged Beef Roll Roast
The perfect dry aged beef roll roast recipe with a picture and simple step-by-step instructions.
- 1 kg Beef roll roast
- 2 piece Carrots
- 2 piece Onions
- 1 piece Celeriac fresh
- 2 piece Bay leaves
- 1 piece Potato
- 1 piece Red peppers
- 2 piece Clove of garlic
- 4 piece Tomatoes
- 1 piece Leek
- 2 tbsp Colorful pepper
- 1 tsp Caraway seed
- 250 ml Meat broth sgm.
- 200 ml Red wine (high quality)
- 1 tbsp Clarified butter
- Since spring is still a long time coming, I have again planned pot roast, which should be served with our tried and tested spaetzle. But then my dear Barbara straddled me this week with her Garganelli and I wanted to continue experimenting with my red wine-broth-sauce 😉 everything is there in the house, well then let’s change the side dish for a moment. At the end my little one was still creative on the board, true to the motto even more grooves, even more sauce 🙂 I also thought for a long time to activate the good old casserole again and then take the Römi, the meat was just too gorgeous!
- Salt and pepper the roast and fry on all sides in a pan with the clarified butter.
- Soak the Römi well for at least an hour and then chase it out of the bath
- Fill in the vegetables and use the Waltlscher throwing technique to place the meat on top
- Pour red wine and broth and put it in the cold oven and enjoy the aromas that spread in the kitchen for the next 2.5 hours at 150 ° C
- For the last half an hour, remove the roast from the römi and place it on the rack in the oven
- Parry the sauce through a sieve and season to taste, reduce it if necessary or thicken with 1 tbsp flour butter, but then let the sauce cook for at least 10 minutes
- Good hunger!
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