Roast Beef Stewed in Cocotte

5 from 6 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 44 kcal


  • 1600 g Brisket or mayor's piece
  • 600 g Onions
  • Sweet paprika
  • Flour
  • Oil
  • Salt
  • Pepper from the grinder
  • Clarified butter
  • 1 tsp Mustard medium hot
  • 1 toe Garlic
  • 1 tsp Powdered sugar
  • 2 tsp Tomartenmark
  • 250 ml Red wine
  • 600 ml Beef or poultry stock
  • 600 ml Marjoram


roasted onions

  • Peel 1,400 g onions and slice or slice them. Mix the flour and paprika powder and roll the onions in it. Gradually fry in plenty of oil until crispy and golden yellow. Caution suddenly become too dark. Then drain on kitchen paper and set aside.

roast meat

  • Peel the remaining onions and cut into fine strips
  • Salt and pepper the beef brisket. Heat the clarified butter in the cocotte and sear the meat on all sides over a medium heat. Take out the meat. Brush with mustard
  • Brown the remaining onions and garlic in the cocotte (possibly with butter) and powdered sugar over medium heat. Stir in the tomato paste and sauté briefly. Deglaze with the red wine and let the wine simmer (keep adding more wine).
  • Add the beef stock and half of the fried onions and bring to the boil.
  • Put the meat in it. A little marjoram with it. Put the lid on and let everything simmer softly at 150 degrees for 2-3 hours. Season the sauce to taste (cranberry jam), puree it if necessary and let it simmer a little if necessary
  • Cut the beef brisket into slices and serve with sauce and fried onions


  • You can also use ready-made fried onions, which saves time and tastes good too


Serving: 100gCalories: 44kcalCarbohydrates: 5.3gProtein: 0.9gFat: 0.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Risotto Milanese

Colorful Easter Egg Cookies and Biscuit Lollipops with Sugar Crust