The Carters Roast Fuhrmannsbraten Braised Beef Roast Recipes

THE CARTER'S ROAST - FUHRMANNSBRATEN - BRAISED BEEF ROAST

Steps:

• Melt the butter or oil in a pan which is large enough to hold your roast and comes with a tight-fitting lid.
• Rub the roast all over with salt, pepper and paprika and brown on all sides in the hot fat. Remove to a plate.
• Add the finely chopped vegetables and brown them, stirring often. Put the roast back in the pan.
• Add the tomato paste (thin with 1/2 cup water), and the spices. Pour another cup of water into the pan, stir and close the lid tightly.
• Braise on low heat for 1 1/2 - 2 hours, or until roast is fork tender. Check roast occasionally and add water as necessary.
• Remove the roast and keep warm.
• For a smooth sauce purée the vegetables using a hand blender. Add the sour cream to the sauce and heat through. Taste and adjust the seasonings. You may want to add a little lemon juice as well as salt and pepper.
• Tip: To keep the large allspice out of the sauce, you may wish to put them and the bay leaf in a twist of cheesecloth tied with string so that you can remove them before you finish the sauce.

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

FUHRMANNSBRATEN (BRAISED POT ROAST)

Steps:

• In a large pan or Dutch oven, heat the butter or oil over medium high heat; season the roast all over with salt, pepper, and paprika.
• Brown on all sides, then remove to a plate.
• Add the chopped vegetables and brown them also, stirring often so they do not stick.
• Return the roast to the pot along with the tomato paste, water, bay leaf, allspice, and caraway seed.
• Cover tightly, reduce heat to low, and cook until roast is fork tender, about 1 1/2 to 2 hours, adding water as necessary.
• Remove roast and keep warm.
• Puree sauce with an immersion blender or pour into a regular blender (remove allspice and bay leaf if desired).
• Stir in sour cream and/or lemon juice, if desired and season with additional salt and pepper, if needed.

BRAISED BEEF POT ROAST

Steps:

• Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
• In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
• Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
• Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
• Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
• Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.