The German Roast Beef is a traditional recipe, perfect for enjoying on a special day like the Carnival of Cologne. A flavorful dish, perfect for celebrating with your loved ones!
German Beef Sauerbraten
German Beef Sauerbraten
INGREDIENTS
- 900 gr US beef Chuck Short Ribs, Boneless
- 1 teaspoon vegetable oil
- 1-1/4 cups beef broth
- 1-1/2 cups dry red wine, divided
- 2 small onions, quartered
- 4 teaspoons minced garlic
- 3 fresh thyme sprigs
- 1-1/2 cups sliced mushrooms
- 2 tablespoons butter
- 1/4 cup chopped shallots
- 1 teaspoon minced fresh thyme
- 2 teaspoons cornstarch
No. Servings:
8
Cooking time:
1 Hr 30 Min
INSTRUCTIONS
-
Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/2 hours or until beef is fork-tender.
-
Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
-
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Dissolve cornstarch into remaining 1/2 cup red wine. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.
Enjoy!
*Courtesy of Beef It’s What’s For Dinner.
-
Beef Steaks with Mustard-Bourbon Sauce
Cooking time: 25 to 30 minutes
-
Braised Chuck Steaks with Savory Lentils
Cooking time: 1-1/2 to 1-3/4 hours
-
Ribeye Steaks with Sautéed Grape Tomatoes and Brie
Cooking time: 25 to 30 minutes