📝 About This Recipe
Schmorfleisch is the soul of German Sunday cooking, a slow-braised beef roast that transforms humble cuts into fork-tender masterpieces. This dish relies on the 'Schmoren' technique—searing the meat to develop deep Maillard flavors before simmering it in a rich, velvety gravy of red wine, root vegetables, and aromatic spices. It is a comforting, heartwarming centerpiece that fills the kitchen with a nostalgic aroma of juniper and bay leaves.
🥗 Ingredients
The Beef
- 3 lbs Beef Chuck Roast or Bottom Round (trimmed of excess fat and tied with kitchen twine)
- to taste Salt and Freshly Ground Black Pepper (be generous with the seasoning)
- 2-3 tablespoons Clarified Butter (Butterschmalz) or Vegetable Oil (for high-heat searing)
The Braising Base (Suppengrün)
- 2 large Yellow Onions (roughly chopped)
- 2 medium Carrots (peeled and diced)
- 1/4 bulb Celery Root (Celeriac) (peeled and diced)
- 1 large Leek (white and light green parts only, sliced)
- 1.5 tablespoons Tomato Paste (for color and umami depth)
Liquids and Aromatics
- 1.5 cups Dry Red Wine (e.g., Pinot Noir or Merlot) (a wine you would enjoy drinking)
- 3 cups Beef Stock (low sodium preferred)
- 2 pieces Bay Leaves (dried)
- 4-5 pieces Juniper Berries (lightly crushed to release oils)
- 3 pieces Allspice Berries (whole)
- 1 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
-
1
Remove the beef from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the meat thoroughly dry with paper towels; this is crucial for a proper sear.
-
2
Generously season all sides of the beef with salt and freshly ground black pepper.
-
3
Heat the clarified butter in a large Dutch oven over medium-high heat. Once shimmering, add the beef and sear until a deep, dark brown crust forms on all sides (about 4-5 minutes per side). Do not rush this step!
-
4
Remove the meat from the pot and set it aside on a plate. Reduce the heat to medium.
-
5
Add the onions, carrots, celery root, and leeks to the same pot. Sauté the vegetables in the rendered fat until they begin to brown and soften, about 8-10 minutes.
-
6
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it turns a dark brick-red color and smells slightly sweet.
-
7
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
-
8
Let the wine simmer and reduce by half to concentrate the flavor and cook off the harsh alcohol edge.
-
9
Return the beef and any accumulated juices to the pot. Add the beef stock until the meat is about halfway submerged. Add the bay leaves, crushed juniper berries, allspice, and sugar.
-
10
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 2.5 to 3 hours, or until the meat is tender enough to be cut with a spoon.
-
11
Once tender, carefully remove the meat and the whole spices (bay leaves/berries). Transfer the meat to a cutting board and tent with foil to rest.
-
12
For the sauce: You can either strain the vegetables for a clear gravy or blend them into the liquid with an immersion blender for a thicker, traditional 'Oma-style' sauce. If too thin, simmer uncovered for 10 minutes to reduce.
-
13
Taste the sauce and adjust seasoning with salt, pepper, or a splash more wine if needed. Slice the beef against the grain and serve drizzled with the rich gravy.
💡 Chef's Tips
Always sear the meat until it is truly dark brown; this 'Maillard reaction' provides the primary flavor for the entire sauce. If the sauce is too thin after blending, whisk in a small slurry of cold water and cornstarch and boil for 1 minute. Crushing the juniper berries slightly is the secret to that authentic German 'Wald' (forest) aroma. This dish actually tastes better the next day, as the flavors meld together in the refrigerator. If you don't want to use wine, substitute with additional beef stock and a tablespoon of balsamic vinegar for acidity.
🍽️ Serving Suggestions
Serve with handmade German Spätzle or Potato Dumplings (Knödel) to soak up the incredible gravy. A side of sweet and sour Braised Red Cabbage (Rotkohl) provides the perfect acidic contrast. Pair with a glass of dry German Spätburgunder (Pinot Noir) or a malty Dunkel lager. For a lighter side, a simple cucumber salad with dill and sour cream works beautifully. Finish the plate with a dollop of Preiselbeeren (lingonberry jam) for a touch of fruity sweetness.