John Myers
Meat: Pot Roast from Galloway Beef
The perfect meat: pot roast from galloway beef recipe with a picture and simple step-by-step instructions.
- 1 kg Braised beef from Galloway beef
- 400 ml Malt beer
- 2 El Mustard, own production, medium hot
- 1 Tl Thyme, dried
- 1 Tl Marjoram, dried
- 0,5 Tl Salt, I’m always very sparing with salt, it’s a matter of taste
- Little pepper
- 0,5 Tl Paprika, mild
- 8 Juniper berries
- 2 Onions
- 3 Toes Garlic is unusual for beef, but that’s how it tasted
- 6 Bay leaves
- 1 El Cream for the sauce
- Pour the beer into the Römertopf. Put the chopped onions and the garlic as well as the bay leaves and juniper berries in the römertopf.
- Season the meat with pepper and paprika and rub the mustard. Then put the herbs on top.
- Put the meat in the Römertopf and cook in the oven at about 190 degrees for about 1 hour. Galloway meat doesn’t take as long as regular beef.
- My Roman pot had to be watered beforehand.
- We had dumplings and Brussels sprouts as a side dish. Spaetzle also taste very tasty. It’s all a matter of taste.
- For the sauce, pass the liquid through a sieve and only season to taste. I hardly thicken sauces myself. Stir another spoonful of cream into the sauce. Otherwise thicken with a little potato flour.
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