Burgenland Beef Reisfleisch

Preheat the oven to 175 °C top/bottom heat. Pat the stewing beef dry and cut it into bite-sized cubes of approx. 2–3 cm. Finely chop the onions and garlic cloves. Briefly rinse the long grain rice in a sieve with cold water and let it drain. Warm the beef stock slightly.

Heat the clarified butter strongly in a heavy, ovenproof braising pot (or roasting pan). Sear the beef cubes in batches on all sides over high heat to develop rich roasted aromas. Remove the meat and set it aside briefly.

Reduce the heat. Sauté the finely chopped onions in the remaining clarified butter until golden and soft (approx. 6–8 minutes). Add the garlic, tomato paste, caraway seeds, and marjoram, and sauté briefly. Remove the pot from the heat, stir in the sweet paprika powder, and immediately deglaze with about 150 ml of warm beef stock so the paprika does not turn bitter.