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 Römertopf in baking? ›
When using a Romertopf Pot for baking bread, there are two ways you can go. You can soak the pot, place the shaped and proofed dough in,and then set it in a cool oven and turn it on, per the typical directions. I have used this method for richer dough types, filled breads and slicing loaves and it works well.
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.
Why is my pot 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.
What not to do to pot roast? ›
5 Mistakes to Avoid When Cooking Pot Roast
- Using the wrong roast.
- Not browning the roast.
- Deglazing with just broth.
- Cooking the vegetables too long.
- Not thickening the gravy.
We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.
What temp do you cook clay pot? ›
Since there is a risk of cracking the pot due to extreme temperature changes, you cannot use a clay cooker on the stovetop. Most clay cooker recipes call for a temperature of 400 to 480 F. Larger pots will take longer to cook, of course, but many dishes will be done within an hour.
Will a clay pot break in the oven? ›
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. As with microwave cooking, use added fats only as a seasoning.
What is the difference between a Romertopf and a Schlemmertopf? ›
Both body and lid of the Romertopf are completely unglazed, inside and out, with a ridged bottom to elevate a roast or chicken slightly so that it is bathed in savory vapor and browns on all sides. The Schlemmertopf lid is unglazed, but the pot has a slick of glazing inside the bottom to facilitate cleaning.
Last year, my friend Annie gave me her Schlemmertopf clay pot. She cooked chicken in it but I use it exclusively for baking bread. This is a no kneed bread recipe ~ just mix it in the evening and bake it in the morning, or vice versa. Start to finish, it takes about 10 hours, give or take.
How long to soak a clay baker? ›
Before each time you plan to cook with the clay pot, you need to soak it in water (only if it is unglazed). Submerge in cold water–both the base and the lid–for 15 minutes. The water will penetrate the porous surface and assist in the steaming process during cooking.
Do clay pots need to be soaked? ›
Start out by soaking the inside and outside of your pot prior to planting. Ideally for 24 hours if possible, but less will do too. Your terracotta pot should change colour, going from light to dark. If your clay pot changes colour when it gets wet, this means that your pot can breathe.
Do clay pots need to be soaked for plants? ›
“There's really not a lot of maintenance that goes into them but it's important to make sure that you soak them before putting any plants inside. If not, you run the risk of the pot absorbing lots of water and creating a really dry environment for the soil.” Fill a bucket, sink, or bathtub part of the way with water.
Are clay pots supposed to get wet? ›
When watering terracotta pots, it's best to water deeply and thoroughly but less frequently. Overwatering can be a common problem with terracotta pots, so it's essential to avoid letting the soil stay too wet for too long.
