📝 About This Recipe
Rinderbraten is the quintessential German comfort food, a slow-braised beef roast that transforms a humble cut of meat into a fork-tender masterpiece. This recipe utilizes a rich red wine reduction and aromatic root vegetables to create a deep, velvet-like gravy that is the soul of German home cooking. Perfect for a cozy family gathering, it embodies the 'Gemütlichkeit' spirit with its heartwarming aroma and complex, savory flavors.
🥗 Ingredients
The Beef
- 3.5 pounds Beef Chuck Roast or Bottom Round (well-marbled, tied with kitchen twine)
- to taste Salt and Black Pepper (freshly ground)
- 3 tablespoons Clarified Butter (Butterschmalz) or Vegetable Oil (for searing)
The Mirepoix (Suppengrün)
- 2 large Yellow Onions (coarsely chopped)
- 2 large Carrots (peeled and diced)
- 1/2 small bulb Celery Root (Celeriac) (peeled and diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (smashed)
The Braising Liquid & Aromatics
- 2 tablespoons Tomato Paste (concentrated)
- 2 cups Dry Red Wine (like Spätburgunder or Merlot) (good quality)
- 3 cups Beef Stock (unsalted or low-sodium)
- 3 pieces Bay Leaves
- 5-6 pieces Juniper Berries (lightly crushed)
- 2 pieces Whole Cloves
The Gravy Finish
- 2 tablespoons Cold Butter (cubed)
- 2 tablespoons Heavy Cream (optional, for richness)
- 1 tablespoon Cornstarch (mixed with a little water if needed for thickening)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the beef roast completely dry with paper towels; this is crucial for a proper crust.
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2
Generously season all sides of the beef with salt and freshly ground black pepper.
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3
In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering but not smoking.
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4
Sear the beef on all sides, including the ends, until a deep golden-brown crust forms (about 4-5 minutes per side). Remove the meat and set aside on a plate.
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5
In the same pot, add the onions, carrots, celery root, and leeks. Sauté for 8-10 minutes until the vegetables are softened and starting to brown.
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6
Stir in the tomato paste and cook for 2 minutes, stirring constantly. The paste should turn a dark brick-red color, which adds depth to the sauce.
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7
Deglaze the pot with 1 cup of the red wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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8
Let the wine reduce by half, then add the remaining wine, beef stock, garlic, bay leaves, juniper berries, and cloves.
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9
Return the beef and any accumulated juices to the pot. The liquid should come about halfway up the side of the meat. Bring to a gentle simmer.
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10
Cover with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours, turning the meat once halfway through, until it is very tender when pierced with a fork.
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11
Remove the meat from the pot, wrap it in foil, and let it rest for 15 minutes before slicing.
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12
While the meat rests, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the vegetables to extract all the flavor. Discard the solids.
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13
Simmer the sauce over medium heat to reduce it to your desired consistency. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if it's too acidic.
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14
For a glossy finish, whisk in the cold butter cubes one at a time, or add the heavy cream for a velvetier texture. If a thicker gravy is desired, whisk in the cornstarch slurry.
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15
Slice the beef against the grain into 1/2-inch thick slices and arrange on a platter. Pour a generous amount of the hot gravy over the meat and serve immediately.
💡 Chef's Tips
Always pat the meat dry before searing; moisture is the enemy of a good crust. Don't skip the juniper berries; they provide the signature 'forest' aroma characteristic of authentic German roasts. If you have time, let the meat marinate in the wine and vegetables overnight in the fridge for a 'Sauerbraten-lite' flavor. Use a high-quality dry red wine that you would actually drink; the flavors concentrate significantly during braising. If the sauce is too thin after reducing, a small amount of gingerbread crumbs (Lebkuchen) can be used as a traditional thickener and flavor booster.
🍽️ Serving Suggestions
Serve with homemade Spätzle (German egg noodles) to soak up every drop of the gravy. Pair with a side of Rotkohl (braised red cabbage with apples) for a classic sweet-and-sour contrast. Kartoffelklöße (potato dumplings) are the most traditional accompaniment for a festive Sunday lunch. A glass of German Pinot Noir (Spätburgunder) or a bold Merlot complements the rich beef perfectly. For a lighter side, a simple green salad with a sharp vinaigrette helps cut through the richness of the roast.