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Frankfurt Beef Roast

4 servings

Ingredients

• 800 g Beef rose (chuck roast)
• 2 Stk Frankfurter sausages
• 100 g Fat (for browning)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 2 Stk Carrots
• 1 Stk Parsley root
• 0.25 Stk Celery root bulb
• 1 Stk Onion
• 2 Stk Tomatoes
• 50 g Tomato paste
• Peppercorns (nach Bedarf)
• Thyme (nach Bedarf)
• 0.5 Stk Bay leaf
• 0.12 L Red wine
• 0.5 L broth
• Beurre manié (nach Bedarf)
• Lemon juice (nach Bedarf)
• Dijon mustard (nach Bedarf)
• 1 Prise Sugar
• Pasta (nach Bedarf)

Instructions

1. Make three to four deep lengthwise cuts in the center of the beef rose and insert a frankfurter sausage into each cut.
2. Season the meat with salt and pepper, then quickly brown on all sides in 100 g hot fat.
3. Peel, finely chop, and roast carrots, parsnip, celery root, and onion.
4. Add tomatoes, tomato paste, salt, peppercorns, thyme, and bay leaf.
5. Pour in red wine and 500 ml broth, bring to a boil, cover, and braise the meat until tender.
6. Remove the beef roast and slice.
7. Bind the pan juices with flour butter into a creamy sauce, reduce briefly, and strain through a sieve.
8. Season with salt, lemon juice, Dijon mustard, and a pinch of sugar.
9. Pour the sauce over the portioned meat.
10. Serve with pasta.

Based on a cookbook by Hans Hofer (1964), adapted with AI.