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Roastbeef German-Style

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My grandma always made that for me...i can´t live without it anymore!

My grandma always made that for me...i can´t live without it anymore!

Ingredients

Serves: 4

Metric Cups
  • ½ litre red wine (dry)
  • 125 millilitres vinegar
  • celeriac (a piece)
  • carrot (a piece)
  • leek (a piece)
  • 2 onions
  • peppercorns
  • 2 bay leaves
  • 4 juniper berries
  • 2 kilograms beef (this recipe was originally made with horse meat)
  • 30 grams lard
  • 100 grams pumpernickel (german black bread, or use gingerbread)
  • 1 handful raisins
  • 125 millilitres beef stock (1 beef oxo cube liquidated in 125 ml warm water)
  • salt
  • ⅞ pint red wine (dry)
  • 4 fluid ounce vinegar
  • celeriac (a piece)
  • carrot (a piece)
  • leek (a piece)
  • 2 onions
  • peppercorns
  • 2 bay leaves
  • 4 juniper berries
  • 4⅖ pounds beef (this recipe was originally made with horse meat)
  • 1 ounces lard
  • 3½ ounces pumpernickel (german black bread, or use gingerbread)
  • 1 handful raisins
  • 4 fluid ounce beef broth (1 beef oxo cube liquidated in 125 ml warm water)
  • salt

Method

Roastbeef German-Style is a community recipe submitted by and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix Redwine and Vinegar.
  • Clean the celeriac,carot, leek wash it, chop or slice it. Peel the onions and cut it half. Put the herbs and spices together with the vegetables into the vinegar/wine mix.
  • Put the beef in the marinade fully covered and let it soak for 2-3 days on a cool place in the kitchen.
  • At the Prep-Day: Take the beef out of the marinade, dry and salt it all around. Afterwards you roast it gently in the lard til it builds up a nice crust.Then you put a bit of marinade into it. Then bit by bit the rest of the marinade and the beefstock in.Let it now stew for 45 min. with a lid covered.
  • Turn the beef, put the chopped pumpernickel/ginerbread into the beefpot and let it gently, mild stew for another 30 min. Don´t forget to pour over the beef with the marinade/stock from the pot.
  • Afterwards take the beef out and keep it warm. Strain or whisk (as you like) the sauce from the pot.
  • Put the raisins in and reboil it. Slice the beef put on a warm plate and serve it with the sauce.
  • Add it with boiled potatoes, or dumplings or mash potatoes. I also love to eat red cabbage with it!!! Yummy!
  • Mix Redwine and Vinegar.
  • Clean the celeriac,carot, leek wash it, chop or slice it. Peel the onions and cut it half. Put the herbs and spices together with the vegetables into the vinegar/wine mix.
  • Put the beef in the marinade fully covered and let it soak for 2-3 days on a cool place in the kitchen.
  • At the Prep-Day: Take the beef out of the marinade, dry and salt it all around. Afterwards you roast it gently in the lard til it builds up a nice crust.Then you put a bit of marinade into it. Then bit by bit the rest of the marinade and the beefstock in.Let it now stew for 45 min. with a lid covered.
  • Turn the beef, put the chopped pumpernickel/ginerbread into the beefpot and let it gently, mild stew for another 30 min. Don´t forget to pour over the beef with the marinade/stock from the pot.
  • Afterwards take the beef out and keep it warm. Strain or whisk (as you like) the sauce from the pot.
  • Put the raisins in and reboil it. Slice the beef put on a warm plate and serve it with the sauce.
  • Add it with boiled potatoes, or dumplings or mash potatoes. I also love to eat red cabbage with it!!! Yummy!
  • Additional Information

    Tip! Put the marinated beef in a plastic bag, get rid of the air and weld the bag!

    Tip! Put the marinated beef in a plastic bag, get rid of the air and weld the bag!

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