Beef Brisket and Root Vegetables in the Römertopf Cooked in Beer (Oksespidsbryst og rodfrugter i Römertopf – langtidsstegt i øl)

 

 

This recipe was found on Noget i Ovnen Hos Bagenørden

 

This recipe requires a Römertopf. If you don’t know what one is or where to purchase one, you can learn those things here:

 

1 package of mixed root vegetables (or 8 carrots, 6 parsnips, and 2 beets)
3 red onions
5 cloves garlic, sliced
Sprigs of rosemary
1 piece of beef brisket
1/2 L beer
Salt and pepper

Place the Römertopf in water for a half an hour. Peel the root vegetables and cut into sticks. Cut the red onion into wedges and place all of the vegetables in the Römertopf. Add salt, pepper, rosemary, and beer. Season the beef well on both sides and place atop the vegetables after browning it in butter. Place the Römertopf in a cold oven and set to 75 C (convection). Let roast 5 hours. Check it occasionally and baste the meat with the beer. Use a meat thermometer. When the brisket reaches 57 C, it’s done. Let the meat rest while you arrange the vegetables. Brown them a bit in the oven to let them gain colour and that roasted flavour. Strain the liquid out of the Römertopf and thicken it in a pot. Add caramel colour if you wish. Let the vegetables finish roasting in the Römertopf. Season the sauce with salt and pepper. Serve with mashed potatoes.