Tyrolean recipes
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3 lbs beef roast (shoulder)
4 oz Tyrolean bacon
salt, pepper
½ tsp each of caraway seed and marjoram
2 small onions
1 clove garlic
5 – 6 T shortening or butter
½ cup dry red wine
2 cups beef broth
1 carrot
1 parsley root
¼ celery root
1 small leek
½ lb potatoes
4 oz Tyrolean bacon
salt, pepper
½ tsp each of caraway seed and marjoram
2 small onions
1 clove garlic
5 – 6 T shortening or butter
½ cup dry red wine
2 cups beef broth
1 carrot
1 parsley root
¼ celery root
1 small leek
½ lb potatoes
Beef Pot Roast
Rinse meat under cold running water and pat dry with paper towel. Cut bacon into thin slices and lard roast. Season with salt, pepper, caraway and marjoram.
Peel and finely chop onions and garlic. Briefly sauté in melted shortening or butter. Add roast and brown on all sides.
Douse with broth and red wine. Cover and simmer until tender over low flame.
After about 1 hour, add finely diced carrot, parsley and celery root, as well as peeled and diced potatoes. Total roasting time: 1 ½ - 1 ¾ hours.
Remove roast from pot, slice and serve. Serve vegetables separately.
Serve with dumplings.
Peel and finely chop onions and garlic. Briefly sauté in melted shortening or butter. Add roast and brown on all sides.
Douse with broth and red wine. Cover and simmer until tender over low flame.
After about 1 hour, add finely diced carrot, parsley and celery root, as well as peeled and diced potatoes. Total roasting time: 1 ½ - 1 ¾ hours.
Remove roast from pot, slice and serve. Serve vegetables separately.
Serve with dumplings.
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