Posted on May 5, 2021 by admin
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The Romertopf Beef roast is a meat dish that is made in a so called “Römertopf” which is a special clay pot that is similar to a crock pot or slow cooker but is made 100 percent out of clay and will be used in the oven.
The history of the clay pot is quite interesting. For centuries food has been cooked in earthenware pots over open fires or in brick ovens. Whole meals can be made in this pot and the best is it is in a completely healthy, natural way. Because the cooking process is using just steam and natural juices.
These clay bakers were originated in Germany and got introduced to the International market in 1967. Originally they were completely unglazed. More recently, partially glazed bakers are becoming popular for the ease of cleaning. Clay Bakers can be purchased in different sizes to fit anyone’s need. Small to large, they all work the same way with the same healthy, natural, delicious results (see below).
You can use the clay pot to cook a variety of vegetables, meats, casseroles, and breads in the home oven. The Römertopf should be made out of Terra Cotta and should not contain harmful substances such as lead or cadmium. In fact it should not be glazed even the modern versions are promoting it..
It is also possible to bake bread in this clay pot – Check out this site for more info –
Important
It is vital that before each use, the pot must be soaked in water so that it can absorb a certain amount of moisture into the permeable clay. This moisture is slowly released during cooking, sealing in the natural juices and increasing the flavor and tenderness. Try out this German recipe – you will love it. Happy Cooking!
Ingredients German Romertopf Beef Roast
1kg roast beef
salt, pepper to taste
3 tbsp clarified butter
5 layers of German Speck (Black Forest style bacon)
2 onions and 2 tomatoes
1 leek
1/2 celery root
2 carrots
4 tbsp parsley, chopped
1 lemon
2 twigs thyme
200 ml red wine and 200 ml broth – How to make Beef Broth – or instant (beef or vegetable) – How to make Vegetable Broth –
200 g creme fraiche
2 tbsp corn starch (optional)
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Cooking Instructions German Romertopf Beef Roast
– Soak the Römertopf with the lid for 30 min in cold water – Important Step!
– Spice the roast beef evenly on all sides.
– Brown meat briefly in clarified butter all over.
– When browned remove from pan and set aside on a board.
– Fry the bacon slices in the same pan until transparent. When they bacon slices are done place them on top of the meat.
– Place meat into the Römertopf.
– Chop onions, quarter tomatoes, chop parsley and thyme.
– Cut celery root in cubes, slice leek and carrots.
– Place all ingredients evenly around the meat, spice with salt and pepper, add red wine and warm broth (don’t use cold liquids).
– Sprinkle lemon juice over the meat.– Place the Römertopf in the COLD oven – Important Step! and cook on 390 F or 200 C for 2-3 hours.
– The meat needs to be soft and tender. Depending on the meat the cooking time might be shorter or longer.
– Remove from oven and place it on a pot holder, kitchen cloth (not on a cold surface).
– Place roast beef on a plate.- Drain the meat stock through a sieve, pour into a pan.
– Put the roast beef back into the Römertopf, and keep it in the oven without the lid for 10 min. That’s how you get a nice crust.
Two Ways to Make the Gravy
1. Squeeze the vegetables that were cooked in the Römertopf through a sieve by using a fork, pressing against the sieve. DO this over the pan where you will keep the gravy.
2. Puree everything with a stick mixer but the meat needs to be removed first, don’t puree the meat. After you have made the puree add red wine or broth, mix creme fraiche with starch and add to sauce, then bring to a brief boil. The starch is used to thicken the gravy.
Make a Marinade for the Meat
You can marinade the meat before cooking. The marinade will make the meat more tender.
Ingredients Marinade
- 4 tbsp olive oil
- 2 cloves garlic
- 2 rosemary twigs
– Mix all ingredients in a bowl and rub the meat evenly with it.
– Place meat in a freezer bag, add the rest of the marinade liquid, close it tightly and let sit in the fridge for 2 days.
– After 2 days remove the meat from the bag and place it on a wooden board, pat dry with kitchen paper. – Spice with salt and pepper. The best is to mix salt and pepper and rub it into the meat.
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Category: Romertopf Beef Roast Tags: Beef, clay pot recipe, roastbeef, roasted beef, roemertopf, romertopf
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FAQs
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.
How do you use a German clay pot? ›
To use, simply soak the pot in water, add your ingredients, and place in the oven for 45 minutes. The clay absorbs the water, which turns into steam and cooks the food. Just about any ingredient – meat, vegetable, poultry, seafood, fruit – can be added to the clay baker.
What temperature do you bake a clay pot? ›
Never put a clay pot in a preheated oven because it will crack from the shock of the heat. Bake at high temperatures (400º to 475º F) to let the moisture that's saturated the clay slowly turn into steam. Clay pot cooking does not require added fats.
Should a pot roast be covered in liquid? ›
This recipe uses a braising technique. Traditionally, this means the meat is partially covered in liquid and cooked for hours until it becomes juicy and tender. In this case, the steam from the slow cooker creates moisture for the meat to braise in.
When should I add potatoes to pot roast? ›
Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours. Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
What is the maximum temperature for a Romertopf? ›
The German Römertopf website says normal use requires 1,5-2,0 hrs at 200-220 degrees. The website does not say if that is Fahrenheit or Celsius (Germany uses Celsius). It also says that the Römertopf can tolerate very high temperatures as it fired at 1,040 degrees.
What are the benefits of the Romertopf? ›
Because the brand's clay cookware cooks food in its own juice, nutrients and vitamins are retained, resulting in healthier meals. In addition, the Romertopf is a master of versatility. Whether you want to prepare a hearty roast, a juicy lasagne or a sweet dessert – the possibilities are endless.
Can clay pots go in the oven? ›
You can, but only if the pot is intended for cooking. You need to be certainly n that the glaze is food safe if the pot is glazed, and you need to know that it has been well thrown with no air bubbles. I have a clay tagine that I use all the time, and it goes in and out of the oven with no problem.
How do you clean a German clay pot? ›
Although commercial detergents are the best choice in most situations, clay pots need to be cleaned in water and bicarbonate of soda or salt. The porous nature of the material means that it can absorb the soap and spoil your next meal. So stick to the bicarbonate of soda for this one.
Do you have to soak clay pot before cooking? ›
Always remember to season the pot before using it. Soak the pot in water for a few hours before using. Since clay pots are porous, they will retain moisture, which will further prevent them from cracking. After soaking the pot, wipe it clean with a cloth.
Bake for 15 minutes per quarter inch of thickness. For example, a piece of 1/2" thickness should be cured for 30 minutes. To test the curing, try pressing the tip of your fingernail into the bottom of your piece after it has cooled; it will leave a mark but will not actually enter the clay.
Can I put my clay pot on the stove? ›
Clay pots have been used for cooking for centuries, and they can indeed be used on a gas stove. The heat conductivity of clay allows for even cooking and helps to retain the natural flavors of the food.
Why is my roast still tough after 8 hours? ›
There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.
How long does it take for a pot roast to get tender? ›
Add water until liquid comes halfway up sides of the meat. Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal). Place in oven, be sure to turn the meat over every 30 minutes or so. Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F.
How do I make sure my pot roast is tender? ›
Whether you cook your pot roast using a stovetop, oven, slow cooker, or pressure cooker method, you'll always get the most tender and flavorful results if you use low temperatures over a long period of time. That's what it takes to melt down the tough connective tissue in the meat until you can cut it with a fork.
