Einfacher Schmorbraten

Name: Einfacher Schmorbraten
Cook time: 195 min
Total time: 195 min
Yield: 4 servings
Ingredients: 1 kg Roast Beef, alternatively use Veggie Mince; 1 kg Baby Potatoes; 4 Carrots; 4 Onions; 2 cloves of Garlic; 2 tbsp Tomato Paste; 2 tbsp Flour; 300ml Grape Juice, or Red Wine; 500ml Beef Broth; 1 tbsp Salt; 3 leaves of Bay Leaf; Some Pepper (Black), to taste; 2 tbsp Ghee

Einfacher, herzhaft geschmorter Braten mit zarten Karotten und aromatischer Sauce — ein klassisches Wohlfühlessen, das im Ofen langsam seine Aromen entwickelt. Dieses Rezept ist unkompliziert, lässt sich gut vorbereiten und überzeugt durch eine reichhaltige Sauce, die perfekt zu Kartoffeln und dem zarten Fleisch passt.

Einfacher, herzhaft geschmorter Braten mit zarten Karotten und aromatischer Sauce — ein klassisches Wohlfühlessen, das im Ofen lan... Show more

By Eatwithsarah · Original recipe

Health Grade

A · Excellent

Time

3 hrs

Price

10,53 €

Calories

926 kcal

healthy

high protein

low carb

low sugar

Method

Heat the oven

Preheat the oven to 160° C. Set out a heavy ovenproof pot or Dutch oven with a lid so you can go straight from stovetop to oven without changing pans.

Wash the vegetables

Scrub the baby potatoes well under cold water and rinse the carrots. If the carrots are thick or the peel looks tough, peel them; otherwise, a good scrub is enough.

Cut everything up

Peel the onions and cut them into thick wedges. Trim the carrots and cut them into large chunks. Peel the garlic and finely chop it. Leave the potatoes whole if they are small, or halve any larger ones so they cook evenly later.

Season the roast

Pat the roast beef very dry with kitchen paper so it browns properly. Season it all over with about half of the salt and a generous amount of black pepper, then dust it evenly with the flour, pressing lightly so the flour sticks and shaking off any loose excess.

Heat the ghee

Place the pot over medium-high heat and add the ghee. Let it heat until it is shimmering and fluid; that hot fat is what helps the roast form a deep brown crust instead of steaming.

Sear the roast

Carefully lower the roast into the hot pot. Sear it for 4 minutes without moving it, then turn and sear the second side for 4 minutes more. Brown the remaining sides briefly too, until the meat is deeply colored all over, then transfer it to a plate.

Cook the aromatics

Lower the heat to medium and add the onions and carrots to the same pot. Cook for 8 minutes, stirring from time to time, until they soften and pick up some brown edges. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute more, stirring well, until it darkens slightly and smells sweet rather than raw.

Deglaze the pot

Pour in the grape juice and scrape the bottom of the pot well with a wooden spoon to loosen all the browned bits. Let it bubble for 2 minutes. Pour in the beef broth, add the remaining salt, a little more pepper, and the bay leaves, then return the roast and any juices from the plate to the pot.

Braise until tender

Cover the pot with the lid and transfer it to the oven. Bake for 90 minutes. Carefully remove the pot, turn the roast, and tuck the potatoes into the liquid around the meat. Cover again and bake for 45 minutes more, or until the roast is fork-tender and the potatoes are soft all the way through.

Rest the roast

Lift the roast out onto a board or warm plate and remove the bay leaves from the pot. Let the meat rest for 10 minutes so the juices stay in the meat when you slice it. If the sauce looks thinner than you like, let it sit uncovered on the stovetop over low heat while the roast rests.

Slice and serve

Slice the roast against the grain, or break it into large pieces if it is very tender. Spoon the onions, carrots, potatoes, and plenty of sauce onto plates, then lay the meat over or alongside the vegetables. Finish with an extra grind of pepper at the table if you like.