John Myers
Old Bavarian Beef Roast
The perfect old bavarian beef roast recipe with a picture and simple step-by-step instructions.
- 2 piece Onions
- 100 g Celery root
- 1 small Carrot
- 3 tbsp Oil
- 1,5 kg Flat beef shoulder – shovel bend ready for kitchen use
- 1 tbsp Powdered sugar
- 1 tbsp Tomato paste
- 5 tbsp Brandy
- 350 ml Strong red wine
- 1 liter Chicken broth
- 1 tsp Mulled wine spice
- 1 St. Garlic clove peeled and halved
- 2 Discs Ginger
- 2 Discs Untreated lemon and orange peel
- 1 tsp Food starch
- 40 g Cold butter in pieces
- 2 tsp Sour pomegranate syrup
- 1 tsp Sweet pomegranate syrup
- Salt
- Mild chili powder
- Clean onions, celery and carrots, peel and cut into 1 cm cubes.
- Preheat the oven to 160 ° C
- Fry the meat in a roasting pan in 2 tablespoons of oil over medium heat and remove. Dust in the icing sugar and caramelize it lightly (not too dark, otherwise there is a risk of it becoming bitter). Briefly toast the tomato paste in it. Deglaze with brandy and a third of the wine and reduce to a syrupy level. Add the rest of the red wine in 2 portions and simmer each time. Sauté the diced vegetables in the remaining oil over medium heat. Put the broth in the roasting pan, place the beef shoulder on top and cook covered in the oven on the lowest rack for 3 1/2 hours. Turn the meat occasionally.
- Remove the meat from the roaster and keep warm. Simmer the sauce by about half and add the mulled wine spice. Add garlic, ginger, lemon and orange peel and let steep for 5 minutes. Tear off the sauce through a sieve, squeeze out the vegetables a little. Stir the cornstarch with a little cold water until smooth and season with the two types of pomegranate syrup, salt and chili powder.
- Done!
- The chestnut spaetzle, which I also stole from Schubeck, go perfectly with this. Depending on your taste. I still have Brussels sprouts with nice, crispy bacon cubes 😉
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