Ochsenbraten

Ingredients

• 1.5 kgbeef sirloin roast
• 2onions
• 2carrots
• 200 mlbeef broth
• 100 mlred wine
• 2 tbspclarified butter
• 1 tspmustard
• to tastefine sea salt and black pepper

Method

1. Begin by generously seasoning the 1.5 kg beef sirloin roast with fine sea salt and black pepper. Rub the seasoning into the meat, ensuring it is evenly coated. Let the seasoned roast rest at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
2. While the meat is resting, peel and roughly chop 2 onions and 2 carrots. These vegetables will form the aromatic base for the dish, adding depth and sweetness to the sauce.
3. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of clarified butter over medium-high heat. Once the butter is hot and shimmering, carefully add the beef roast. Sear the meat on all sides until it develops a deep brown crust, which should take about 3-4 minutes per side. This browning step is crucial for flavor development.
4. Remove the browned roast from the pot and set it aside temporarily. In the same pot, add the chopped onions and carrots. Sauté the vegetables for about 5 minutes, stirring occasionally, until they are softened and beginning to caramelize. This will enhance the sweetness and complexity of the sauce.
5. Return the beef roast to the pot, placing it on top of the sautéed vegetables. Add 200 ml of beef broth and 100 ml of red wine to the pot. Spread 1 teaspoon of mustard over the top of the roast. The liquid should come about halfway up the sides of the meat.
6. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and allow the roast to braise slowly. Check occasionally, ensuring the liquid is gently simmering, not boiling. The roast is done when it is fork-tender and the internal temperature reaches about 90°C (194°F), which should take approximately 2 to 3 hours.
7. Once the roast is tender, carefully remove it from the pot and let it rest on a cutting board, loosely covered with foil. Skim any excess fat from the surface of the braising liquid, then taste and adjust the seasoning with salt and pepper as needed.
8. Slice the Ochsenbraten against the grain into thick slices. Serve with the rich sauce and your choice of potatoes, Spätzle, or crusty bread, allowing everyone to enjoy the hearty flavors of this traditional Bavarian dish.