When people talk about stews, most people have a roast beef in mind. It tastes wonderful, but it takes time. There is another way.
- Roast is a classic of German cuisine.
- Burgundy or Sauerbraten are made from special, thick pieces of roast.
- But it is faster with other meat.
Have you ever thought of braising a beef steak? No? Then let's take a look ...
Fast roast: The right meat for the recipe
Anyone who goes to the butcher of their trust and requests a beef steak is usually faced with a large selection: entrecote, roast beef or fillet are the most common meat cuts that operate under the name of beef steak . For our recipe we chose a not so well known cut (English for meat cutting): The Flank Steak *. This comes from the lower abdominal lobe of beef and is generally between 800 and 1,200 grams in weight. So a good piece of meat *.
The vegetables for quick roasts
Today it is all about root vegetables such as celery, sweet potatoes, beetroot, carrots and parsley roots . You can already guess it. We braise ourselves a one-pot dish, that is: all the ingredients that end up on the plate are in the roaster. No separate pots or pans are required.
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The cooking time for the roast in record time
This now has the advantage over a conventional beef roast like the Sauerbraten: Since the flank steak is rather flat in comparison to this, the cooking time is much shorter . And you're done braising in an hour. Under no circumstances should the cooking process take longer, otherwise the flank steak will become dry and tough like the sole of a shoe.
Recipe for flash roast: the sauce
It takes care of itself: the roasted flavors of the meat, the root vegetables * as well as red wine and beef broth as well as the spices create a very tasty sauce. In addition, the vegetables remain very juicy due to the braising process taking place. All in all not a dry affair.
Flash roast with beef steak: The conclusion
A beef steak like the flank steak can be braised without any problems. It also tastes good. Some will still say: An expensive beef steak should not be placed in a casserole, but on the grill. Because such a piece of meat has so much flavor that you shouldn't cover it with braised vegetables and a sauce. My Opinion: Everyone the way he likes!
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The recipe for quick roast from beef steak
Servings: 3
Preparation time: 15 minutes
Preparation time: 60 minutes
Flash roast from beef steak: the ingredients for the recipe
- 1 flank steak weighing 900 - 1,000 g
- 2 onions
- 2 large sweet potatoes
- 200 g pre-cooked beetroot
- 500 g soup vegetables (carrots, leeks, celery)
- 2 medium-sized parsley roots
- 500 ml dry red wine
- 4 cloves of garlic
- 1 sprig of rosemary
- 500 ml beef broth
- 3 bay leaves
- 1 bunch of parsley
- 3 cloves
- 4 tbsp clarified butter (old sunflower oil)
- Salt (to taste)
- Pepper (to taste)
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How to prepare the quick roast
Recipe in the video
Anja Auer is editor-in-chief of the BBQ & Food magazine "Die Frau am Grill". In addition, she runs the largest YouTube channel on the topic of "grilling" which is produced by a woman in German-speaking countries. Most of the recipes work not only on the grill but also on the stove and in the oven. You can find more recipes at www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill.
* merkur.de is part of the nationwide Ippen-Digital editors network.
