The Carter's Roast - Fuhrmannsbraten - Braised Beef Roast |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This beef roast is flavored with paprika, allspice and caraway, with a sauce out of tomato, soup greens and, of course, sour cream. The arm roast can be replaced by whatever other inexpensive cut you like. Enjoy. Ingredients:
2 tablespoons clarified butter or 2 tablespoons cooking oil |
3 lbs arm roast |
salt |
pepper |
ground sweet, hungarian paprika |
1 carrot, chopped |
1 leek, cleaned and chopped |
1/4 celeriac, peeled and chopped or 2 stalks celery, chopped |
1 small onion, chopped, about 1 cup |
1/4 cup tomato paste |
1 bay leaf |
1 teaspoon whole allspice or 1/2 teaspoon ground allspice |
1 teaspoon caraway seed |
2 tablespoons sour cream (optional) |
1 tablespoon lemon juice (optional) |
Directions:
1. Melt the butter or oil in a pan which is large enough to hold your roast and comes with a tight-fitting lid.
2. Rub the roast all over with salt, pepper and paprika and brown on all sides in the hot fat. Remove to a plate.
3. Add the finely chopped vegetables and brown them, stirring often. Put the roast back in the pan.
4. 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.
5. Braise on low heat for 1 1/2 - 2 hours, or until roast is fork tender. Check roast occasionally and add water as necessary.
6. Remove the roast and keep warm.
7. 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.
8. 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.
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