Ingredients with Measurements:
- 4 Thüringer Rostbrätel (beef steaks)
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
- 4 large potatoes, peeled and sliced
Special equipment needed:
- Dutch oven or large pot with lid
- Tongs
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Heat the oil in a Dutch oven over medium-high heat.
3. Season the Rostbrätel with salt and pepper, then sear them in the hot oil until browned on both sides. Remove from the pot and set aside.
4. Add the onions and garlic to the pot and sauté until softened.
5. Add the beef broth, red wine, tomato paste, bay leaves, thyme, paprika, salt, and pepper. Stir to combine.
6. Return the Rostbrätel to the pot and spoon the sauce over them.
7. Add the sliced potatoes to the pot, arranging them around the Rostbrätel.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Braise for 2-3 hours, or until the beef is tender and the potatoes are cooked through.
10. Remove the pot from the oven and let it rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4 servings
Nutritional information:
Calories: 590
Fat: 26g
Carbohydrates: 35g
Protein: 47g
Sodium: 1,200mg
Sugar: 5g
Substitutions for ingredients:
- Thüringer Rostbrätel can be substituted with any beef steak.
- Red wine can be substituted with beef broth or water.
- Potatoes can be substituted with any root vegetable, such as carrots or parsnips.
Variations:
- Add sliced mushrooms to the pot before braising.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add chopped fresh herbs, such as parsley or rosemary, to the sauce before serving.
Tips and tricks:
- Make sure to sear the beef steaks well before braising to develop a rich flavor.
- Use a meat thermometer to check the internal temperature of the beef, which should be 145°F for medium-rare.
- If the sauce is too thin, remove the beef and potatoes from the pot and simmer the sauce on the stovetop until it thickens.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the Braised Thüringer Rostbrätel with Potatoes on a large platter, garnished with fresh herbs.
Garnishes:
Fresh parsley or rosemary
Pairings:
- Red wine, such as a Cabernet Sauvignon or Merlot
- Roasted vegetables, such as Brussels sprouts or carrots
- Crusty bread or rolls
Suggested side dishes:
- Creamed spinach
- Roasted root vegetables
- Mashed potatoes
Troubleshooting advice:
- If the beef is tough, it may need to be braised for a longer period of time.
- If the potatoes are not cooked through, return the pot to the oven and continue to braise until they are tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Thüringer Rostbrätel is a traditional dish from the Thuringia region of Germany, made with beef steaks that are marinated in a mixture of vinegar, onions, and spices before being grilled or braised.
Flavor profiles:
The Braised Thüringer Rostbrätel with Potatoes is a hearty and flavorful dish, with tender beef steaks and savory potatoes in a rich and aromatic sauce.
Serving suggestions:
Serve the Braised Thüringer Rostbrätel with Potatoes with a side salad or roasted vegetables for a complete meal.
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Region: German