Bavarian Beef Roast – Authentic Recipe from Bavaria

Bavaria is famous for its delicious food. We found a recipe for a Bavarian beef roast and it is one of the best Bavarian recipes. You can also cook it in a slow cooker for 5-8 hours depending on the kind of beef that you use. Serve the roast with mashed potatoes, dumplings or Spätzle and vegetables. Makes a great meal for the holidays or any festive occasions. Happy Cooking!

Ingredients Bavarian Beef Roast

1-2 lb beef roast
2 tbsp taste neutral oil (eg sunflower or canola, organic, cold pressed)
1 leek, 1 celery stem or celery root, 1 carrot, all chopped
5 small size onions
1 tbsp tomato paste
2 bay leaves and 2 cloves
5 juniper berries
salt, black fresh ground pepper to taste
1/8 liter beef broth, organic – How to Make Beef Broth –
1/4 liter red wine, dry, eg Bordeaux
1 dash sugar
250 ml heavy cream
ground rosemary and marjoram

The convenient Dumplings ready in a Pouch- So Good!

Cooking Instructions Bavarian Beef Roast

– Heat oil and brown beef evenly on all sides.
– Place cloves, bay leaves, juniper berries into a small cooking sachet (see below where to get it).
– Chop all vegetable.
– Remove beef from pan, add onions, leek, celery stem, and carrots.
– Brown veggies briefly.
– Add tomato paste and red wine. Mix well. Add broth.

– Place the bag with cloves and juniper berries into the broth. Spice with salt, pepper.
– Place beef in pan again, the vegetable should cover the meat.
– Cook until the beef is very tender. This can be in the oven or on the stove. Cooking time depends on the meat. In general it’s at least 1 hour.
– If you use a pressure cooker, cook for 40-50 min.
– The cooking time is longer if you don’t use a pressure cooker, also add 1/4 liter additional broth.
– Remove the meat from the pan, set aside, keep in warm oven covered with a lid or foil.

EDORA SEASONINGS for an AUTHENTIC TASTE – Made in Germany

Making the Gravy
– Drain the liquid, and by using a sieve press the vegetable parts through the sieve.
– Spice with salt and pepper to taste.
– Let simmer for about 20 min which will allow thickening of gravy, or use some cornstarch:  Mix cornstarch with some warm water, mix well, so it won’t have any clumps, add to gravy. Never add the starch directly into the gravy; it will clump.
– Add some heavy cream or creme fraiche.

Serve with Spaetzle, boiled or mashed potatoes, dumplings, red cabbage and/or mixed vegetable like peas and carrots.

Find Red Cabbage, Spätzle and Sauerkraut
in the German Delicatessen Box!

You Might Like these Gravies from Maggi and Knorr (from Amazon)

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