Braised Roast Beef with Crispy Onions – Featuring South Tyrolean Beef
Ingredients for 4 Serves
- 800 g beef shoulder
- 2 carrots
- Parsley or celery stalks
- 6 shallots
- Salt, pepper, thyme, rosemary
- 3 juniper berries
- ½ celeriac
- 3 tbsp sunflower oil
- 1 cup of stock
- ½ litre dark Lagrein wine
Ingredients for garnish
- 2 onions
- Cornflour
Step 1: To prepare the garnish, slice two onions into thin, even rings. Season with salt, lightly coat in cornflour and fry in oil until golden brown.
Step 2: Season the beef shoulder and sear both sides in hot oil. Remove the beef from the pan, then add the diced vegetables to the same pan and fry until golden brown. Deglaze the pan with the wine, add the stock and braise the meat in a Dutch oven at 160°C for approx. 4.5 hours.
Step 3: Remove the meat and bring the sauce to a boil separately to reduce. Cut the cooled meat into four pieces. Serve the beef on a bed of puréed vegetables, add the sauce and top with the fried onions.
Note: Homemade mashed potatoes are the perfect side for this braised roast with crispy onions.
Recipe courtesy of the Hotel Gasthof Drumlerhof in Sand in Taufers
