Marinating the meat acts as a tenderiser, resulting in soft, juicy meat. It's then cooked with root vegetables and herbs, like a pot roast, and served with a rich onion jus.
Zwiebelrostbraten is a favourite dish served in most German restaurants. It is a roast (usually beef) that's been marinated for 3 to 4 days in vegetables and various spices.
- 5 kg beef chuck tender, sinew trimmed
- 4–5 thyme sprigs, leaves picked
- 1 rosemary sprig, leaves picked
- 4 garlic cloves, finely chopped
- 100 ml olive oil
- 300 g carrot, cut into 1 cm cubes
- 200 g celery, cut into 1 cm cubes
- 200 g celeriac, cut in 1cm cubes
- 300 g onion, cut into 1 cm cubes
- 6 peppercorns
- 2 bay leaves
- 200 ml red wine
- 3 litres brown beef stock
- 6 red onions, sliced
- cooked pasta, steamed broccoli, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 3 days
- Place beef in a dish. Scatter with half each of thyme, rosemary and garlic. Season with salt. Rub marinade into meat. Chill for up to 3 days.
- Preheat oven to 130°C. Heat a little oil in a large heavy-based, flameproof baking pan over medium heat. Cook beef, turning, for 5–10 minutes, or until browned on all sides. Remove from pan.
- Add a little more oil to pan and add carrot, celery, celeriac and remaining garlic. Cook for 15–20 minutes, or until vegetables are soft and coloured.
- Add onion. Cook for 10–15 minutes, until soft and coloured.
- Add remaining thyme and rosemary, peppercorns and bay leaves. Stir to combine.
- Deglaze pan with half of red wine. Stir to dislodge caramelised bits from base of pan.
- Add beef stock and stir to combine.
- Return beef to pan, along with any juices and herbs from the dish. Transfer to oven. Roast for 2 hours, turning halfway through cooking time.
- Meanwhile, heat a little more oil in a frying pan over medium-low heat. Add red onion and cook for 5–10 minutes, or until golden. Deglaze pan with remaining red wine.
- Strain pan juices from roast beef and add to red onions. Stir to combine.
- Thickly carve beef. Add to sauce in pan and spoon over to coat.
- Serve with pasta and broccoli.