John Myers
Contents
show
Roast Beef Sunday Roast Like in Grandma’s Time
The perfect roast beef sunday roast like in grandma’s time à la biggi recipe with a picture and simple step-by-step instructions.
flesh
- Roast beef
- Red onion
- White onion
- Garlic cloves
- Chilli (mild variety)
- Fresh thyme
- Rosemary fresh
- Pepper salt
- Juniper berries
- Mustard seeds
- Cardamom
to bind the sauce
- Arrowroot meal
- Worcester sauce
- Dijon mustard
for frying
- Butter / olive oil / lard
- Roast stock (in my KB)
Vegetable side dishes
- Red cabbage (in my KB)
- Black salsify (in my KB)
Satiety side dish
- Dumplings (in my KB)
Preface
- How was it then? in grandma`s time – meat was only available on Sundays – right? That is why the Sunday roast is my main protagonist today and the side dishes are not described further. If you like, you can also find them in my KB if you want to cook them at home.
The fry
- Make sure you have a very good piece of meat when shopping (I recommend shoulder or prime rib). In the course of time, everyone has created their own experience and hit list. The meat should definitely be quite even in structure – so I personally use the nut for roasting and the result is beautiful slices. It is obtained from the leg and is very lean, which is why it would be suitable for steaks. Now that you have carefully selected and prepared the meat (I dry the meat all around with a paper towel), take an appropriately sized roaster and heat it up to the maximum.
- My recommendation would be a cast iron casserole because the heat is well distributed and stored here.
- Now place the roast in the roasting pan without fat and unseasoned. Let it fry very well on all sides for 5 minutes at a time. Add a cup of water with each turn. As soon as all sides have got the full heat once – let the water evaporate completely. The bottom of the roasting pan should be covered in brown with roasting aromas.
- Now add the butter-oil-lard mixture (1: 1: 1) to cover the ground. Now pull the meat through it from all sides and sprinkle with the spices. Add the diced onions. So far we have always had heat at the highest level. Now reduce this by half. As soon as the onions have taken on color, add a liter of gravy (in my KB). You can find the corresponding link here >>> Roast stock for dark sauces à la Biggi
- Now the herbs are chopped and also added. Put the lid on and let the roast stew for 2 to 2.5 hours. In the middle of the braising time, add the chilli cut into fine rings at the latest. Turn the meat every half hour. Check the filling level of the stock every now and then. There should always be about half of the meat in the stock.
- In the meantime, the desired side dishes are made and cooked.
The meat is now apparently ready-cooked.
- Make a cut sample. If it is what you want, they start and tie the sauce on. Taste everything again and enjoy.
Serving
- How am Grandma’s times served with the Sunday dishes in bowls, or modern see example image.
Facebook Comments