Braised Beef Game Style (Rindfleisch nach Wildart geschmort)
This hearty and flavorful dish brings together the rich taste of beef with the earthy, aromatic notes typical of game dishes. Perfect for a cozy dinner, this dish is slow-cooked to tender perfection and pairs wonderfully with traditional sides like red cabbage and potato dumplings.
Ingredients:
- 1.5 kg (3.3 lbs) beef roast (such as chuck or round)
- 2 tablespoons vegetable oil or butter
- 2 onions, finely chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups red wine (preferably a robust variety like Merlot or Cabernet Sauvignon)
- 2 cups beef broth
- 2 bay leaves
- 5 juniper berries, crushed
- 1 teaspoon black peppercorns, crushed
- 1 teaspoon dried thyme (or 3 sprigs of fresh thyme)
- 2-3 sprigs of fresh rosemary
- 4-5 whole cloves
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- 2 tablespoons sour cream (optional, for serving)
Instructions:
- Preparation:
- Preheat your oven to 160°C (320°F).
- Pat the beef roast dry with paper towels, then season it generously with salt and pepper on all sides.
- Searing the Beef:
- In a large, heavy ovenproof pot or Dutch oven, heat the vegetable oil or butter over medium-high heat.
- Sear the beef on all sides until it’s browned, about 3-4 minutes per side. This step helps lock in the juices and adds flavor. Once browned, remove the beef from the pot and set it aside.
- Sautéing the Vegetables:
- In the same pot, add the chopped onions, carrots, and celery. Sauté until the onions are translucent and the vegetables start to soften, about 5-7 minutes.
- Add the minced garlic and tomato paste, and cook for an additional 2 minutes, stirring frequently.
- Deglazing:
- Pour in the red wine, scraping the bottom of the pot to release any browned bits (this is where a lot of the flavor is). Let the wine simmer for about 5 minutes to reduce slightly.
- Braising:
- Return the beef to the pot, nestling it among the vegetables.
- Add the beef broth, bay leaves, juniper berries, crushed peppercorns, thyme, rosemary, and cloves. The liquid should come about halfway up the sides of the beef; add more broth or water if necessary.
- Bring the mixture to a gentle simmer on the stovetop.
- Oven Cooking:
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the beef in the oven for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
- Thickening the Sauce (Optional):
- Once the beef is done, you can thicken the sauce if desired. Remove the beef from the pot and set it aside to rest.
- Strain the sauce to remove the vegetables and spices, then return it to the pot.
- In a small bowl, mix the flour with a few tablespoons of the sauce to create a smooth paste, then stir it back into the pot. Simmer the sauce over low heat until it thickens to your desired consistency.
- Serving:
- Slice the braised beef and serve it with the rich sauce. Optionally, stir in a tablespoon or two of sour cream to the sauce for a creamy finish.
- This dish pairs beautifully with sides like red cabbage, potato dumplings, or mashed potatoes.
Enjoy your “Braised Beef Game Style,” a dish that brings the robust flavors of game cuisine to your table with the tender richness of slow-braised beef.