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Traditional Viennese Roast Beef in Root Vegetable Stock | Tenderly Braised in the Oven
(0)
190 min
Masterpiece
Gurkerl Küche
Ein Festtagsgericht der Wiener Rindfleischküche: Mürbe geschmorter Rindsbraten in einer tief aromatischen Wurzelsauce, verfeinert mit edlem Rotwein und Kräutern. Langsam im Backrohr geschmort, wird das Fleisch wunderbar saftig und butterzart.
Preparation method
Preparation
Pat the roast beef dry with paper towels and rub generously all over with salt and freshly ground black pepper. Then spread a thin, even layer of mustard over the meat.
Prepare the root vegetables: Peel and roughly chop the onions. Peel the carrots and celeriac and cut into bite-sized pieces. Peel the garlic cloves and crush slightly. Preheat the oven to 160 °C top/bottom heat.
Searing & Browning Base
Heat 2 tbsp of clarified butter in a heavy, ovenproof roasting pan. Sear the roast beef on all sides over high heat until dark brown (approx. 8–10 minutes) to develop rich roasted aromas. Remove the meat and let it rest briefly on a plate.
Chef's tip
The secret to a tender roast beef lies in slow cooking at a constant, mild heat in a covered roasting pan. This melts the connective tissue and keeps the meat juicy.
Be sure to carve the meat against the grain so that the slices melt delightfully tenderly on the tongue.
Ingredients
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