Winter Recipe: Roast Beef German Style

Photo: Courtesy Gaby Utz

Rinderbraten or German Roast Beef is a typical dish for Sunday lunches, birthday dinners or any festive occasion. It is always served with gravy, comes with side dishes such as Brussels sprouts (or cauliflower with carrots and peas) and Spaetzle. It is very delicious. In a so called “German Gasthaus” which is always serving home made cooking, they will serve a Rinderbraten in a home made gravy, and if it is a good restaurant, they even will serve you home made Spaetzle. And if you like to read more about how the roast beef came to America click here to read more…

Ingredients German Roast Beef

600 g joint of beef
3 tbsp mustard, Pepper, salt, red pepper powder (paprika)
20 g foie grass or cooking oil
1 medium sized onion
1 stem of leek
celery leaves and root
1-2 garlic cloves
100 g mushrooms (white or brown)
1/8 l red wine (red cooking wine)
1/8 l broth
3 tbsp heavy cream
3 tbsp corn starch

Side Dishes
150 g pasta (preferably Spaetzle)
500 g Brussels sprouts
20 g butter

Cooking Instructions German Roast Beef
The meat will become very tender if you spread a thin layer of mustard over the meat before you broil it. The recommended meat for this recipe is the beef shoulder.
– Dry the meat with paper towels;
– Add mustard into a bowl and mix it with salt, pepper, and paprika;
– Spread mustard evenly over the meat and massage it into it;
– Heat lard in a skillet and fry the meat from all sides;
– Take meat out of the pot, wrap it in aluminium foil and keep it warm;
– Peel onion, cut it in rough pieces; clean leek and slice it; chop celery root and stem into cubes; peel garlic and cut it in pieces; clean mushrooms and cut them in pieces;
– By using the same pot which you used for the meat (in the same fat) fry all the vegetable and deglaze it with red wine
– Let it cook for a little bit (some minutes on low heat); you will get the important meat juice (or fond, or  jus)
– Put meat together with the fond back into the stewing pan and let it cook on low heat (jus should not boil) so it is braising;
– Put a lid on and let it braise for at least 90 minutes;
– Take meat out of the pan, wrap it in aluminium foil and keep it warm;

How to make the Gravy
Puree the vegetable and the fond;
– Add the broth (I would use vegetable broth, organic, home made);
– Put cream into a bowl and stir in starch flour, mix it;
– Bring jus to a boil and mix in the starch  (you should get a creamy gravy, not too thick and not too thin);
– Put back the meat into the gravy.

How to make side dishes
– Cook Spaetzle per instructions;
– Clean Brussels Sprouts and cook them in water until they are soft; melt some butter and toss them in the butter; add salt and pepper;
– Take the meat out of the gravy, and cut it in horizontal (thick as a finger) slices.


This recipes was provided by – Check it out for more original German recipes.