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Old Viennese Braised Beef with Onions | Tenderly braised in fine sauce
(0)
115 min
Masterpiece
Gurkerl Küche
Zart geschmortes Rindfleisch in einer herzhaften, sämigen Sauce aus reichlich karamellisierten Zwiebeln, verfeinert mit einem Hauch Apfelessig und Kümmel. Dazu servieren wir traditionelle Petersilerdäpfel – ein echter Klassiker der Wiener Wirtshausküche.
Ingredients
Preparation method
Preparation
Pat the beef roast dry and cut into approx. 1 cm thick slices. Flatten slightly with the heels of your hands, season with salt and freshly ground black pepper, and spread thinly with mustard on one side. Then dust lightly with 1 tbsp of all-purpose wheat flour.
Peel the yellow onions and cut into thin half rings. Peel and finely chop the garlic. Lightly crush the caraway seeds on a cutting board using the flat side of a knife to release their full aroma.
Searing the meat & braising the onion sauce
Heat the clarified butter in a heavy braising pot or a large pan. Sear the beef slices over high heat for about 2 minutes on each side until nicely browned. Remove the meat and let it rest on a plate.
Chef's tip
The beef becomes exceptionally juicy when braised slowly and gently in the oven at 150 °C top/bottom heat. The onions melt into a wonderfully rich, natural sauce.
For an especially velvety sauce, a tablespoon of ice-cold butter can be whisked in (mounted) at the end of the cooking time.
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