German Roast Beef or Rinderbraten (some say also Rindsbraten) 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 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. Happy Cooking!
If you like to read more about how the roast beef came to America click here to read more…
Ingredients German Beef Roast
600 g joint of beef
3 tbsp mustard, Pepper, salt, red pepper powder (paprika)
2-3 tbsp clarified butter
1 medium sized onion
celery leaves and root
1-2 garlic cloves
100 g mushrooms (white or brown)
1/8 liter red wine (red cooking wine)
1/8 liter broth
3 tbsp heavy cream
3 tbsp corn starch
150 g pasta (preferably Spaetzle)
500 g Brussels sprouts
2 tbsp butter
Cooking Instructions German Beef Roast
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 aluminum 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 glaze it with red wine
- Let it cook for a little bit (some minutes on low heat); you will get the important meat stock.
- Put meat together with the stock back into the stewing pan and let it cook on low heat (stock 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 aluminum foil and keep it warm;
How to make the Gravy
- Puree the vegetable and drain the stock;
- Add the broth (vegetable broth, organic, home made);
- Put cream into a bowl and stir in starch flour, mix it;
- Bring stock to a boil and mix in the starch (you should get a creamy gravy, not too thick and not too thin);
- Return the meat to the gravy.
How to make side dishes
- Cook Spaetzle per instructions - Go to the recipe for home made Spaetzle –
- Prepare Brussels Sprouts and boil them in water until they are soft; melt some butter and toss them in the butter; add salt, pepper anssome nutmeg;
- Take the meat out of the gravy and cut slices with a sharp knife horizontal (thick as a finger).