Viennese Braised Onion Roast Beef (Braised Zwiebelrostbraten)
This simple recipe for pan-seared onion roast beef delivers tender, soft meat and requires only a few simple ingredients. Braised onion roast beef can be prepared perfectly for many guests, keeps well in the refrigerator for several days, and can also be frozen.
Zutaten
- 4 pieces roast beef or top sirloin sliced finger-thick
- 4 brown onions approximately 400 g
- 3 cups of water ~ ¾ liter
- 1 tablespoon white vinegar or white wine vinegar. Apple cider vinegar doesn't pair as well due to its fruity note. I didn't try balsamic yet.
- salt fine-grained
- black pepper ground
- fat/oil traditionally clarified butter or neutral vegetable oil, but also tastes good with olive oil
Anleitung
- Slice the roast beef finger-thick. Make small incisions along the fat edges to prevent curling during frying.
- Salt and pepper both sides well. You can even do this 1-2 days before cooking.
- Sear the meat in a pan with a little fat until brown. Remove from the pan.
- Meanwhile, thinly slice the onion into rings and brown in the same fat as the meat. (Add a little more fat if necessary.)
- Add the meat back into the pan and pour in water until everything is covered. Add a tablespoon of vinegar.Bring to a boil and let simmer on low heat for approximately 90 minutes until the meat is very tender.
Notizen
Serve with any kind of potatoe dish like roasted potatotes, pasta (e.g. tagliatelle), Spaetzle, rice or Schupfnudeln (Austrian gnocchi).
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Februar 20, 2024(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/zwiebelrostbraten-braised-roast-beef-with-onion-sauce/