Gedämpfter Rindsbraten

There are some things in life that can't be beat: foods that make the whole house smell amazing, foods that get better the more times you reheat the leftovers. Pot roast is one such meal. I decided that, since I've done so many of the recipes from The German & Viennese Cookbook, I will work from it more dedicatedly for a while and see if we can't finish one of these books? I did another marinated pot roast from this cookbook WAY back at the beginning of Essen Girl - Sauerbraten. That dish was refreshing with its mix of vinegar and wine in the marinade and sauce. For the Rindsbraten, a lot of red wine made for a thicker, richer sauce.

Gedämpfter Rindsbraten/Pot Roast with Wine

3-4 lb boneless beef pot roast
2 C red wine
2 medium onions, chopped
3 medium carrots, pared and sliced
3 stems celery, sliced
1 clove garlic, minced
1 bay leaf
1/4 tsp pepper
1/2 tsp MSG
4 sprigs parsley, chopped
1/4 C flour
2 tsp salt
1/2 tsp MSG
1/4 tsp pepper
3 tbsp butter
2 C red wine
1 C cold water
1/4 C flour 

Wipe meat clean with a damp cloth. Wash and appropriately slice or chop vegetables. Put meat, vegetables, wine, and seasonings in a large bowl. Cover and put in the refrigerator to marinate for at least 12 hours. Turn meat occasionally during marinading process.

Drain the meat, reserving marinade (make sure to pick out the bay leaf!), and pat meat dry. Mix flour and seasonings together. Coat meat evenly with flour mixture. Heat butter in large pot. Brown meat slowly on all sides. Drain off excess fat. Add reserved marinade and extra wine. Cover and bring to boiling. Reduce heat and simmer for 3 hours or until meat is tender.

Mix water and flour together in a screw-top jar. With a whisk, incorporate enough of the flour mixture to thicken gravy as desired.

The meat was tender, the gravy was dark and super complex - everything a pot roast should be! We served this with some Brussels sprouts and Potato Dumplings for a very hearty dinner, plus wonderful leftovers for a few days. I would say that the 3 hours cooking time is definitely a minimum, especially if you have a well-marbled piece of beef. Although I don't own one, this is a perfect crock-pot recipe if you wanted to let the meat thoroughly melt while you were away at work. Another altogether satisfying meal!

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!