Zwiebelrostbraten (Roast Beef with Onions)
A classic Austrian dish featuring tender roast beef topped with a generous amount of crispy fried onions. It's often served with a rich gravy and a side of potatoes or Spätzle.
🧂 Ingredients
- 1 kg Beef roast (e.g., sirloin or rump)(about 2.2 lbs)
- 500 g Onions(thinly sliced)
- 500 ml Beef broth(about 2 cups)
- 200 ml Red wine(dry, e.g., Zweigelt)
- 50 g Butter(for searing and frying onions)
- 2 tbsp Vegetable oil
- 2 tbsp Flour(for dredging beef and thickening sauce)
- 2 cloves Garlic(minced)
- 1 tbsp Tomato paste
- 2 Bay leaves
- 1 sprig Rosemary
- to taste Salt
- to taste Black pepper
👨‍🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Pat the beef roast dry and season generously with salt and pepper. Dredge lightly in flour.
đź’ˇ Tip: Ensuring the beef is dry helps create a better sear. - 2
Heat vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned.
- 3
Remove the beef from the pot and set aside. Add butter to the pot and sauté the thinly sliced onions over medium heat until softened and lightly golden.
- 4
Add minced garlic and tomato paste to the onions and cook for another minute until fragrant.
- 5
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
- 6
Return the beef roast to the pot. Add beef broth, bay leaves, and rosemary. The liquid should come about halfway up the side of the roast.
đź’ˇ Tip: If needed, add a little more broth or water. - 7
Cover the pot tightly and transfer to the preheated oven. Braise for about 2 to 2.5 hours, or until the beef is very tender.
- 8
Remove the beef from the pot and let it rest on a cutting board, tented with foil.
- 9
While the beef rests, strain the braising liquid into a saucepan, discarding the solids. Skim off any excess fat. If the sauce is too thin, simmer it over medium heat until it reaches your desired consistency. Season with salt and pepper to taste.
đź’ˇ Tip: For a thicker sauce, you can whisk in a slurry of 1 tbsp flour mixed with 2 tbsp water. - 10
Slice the rested beef against the grain. Serve the sliced beef topped generously with the sautéed onions and drizzled with the rich gravy.
đź’ˇ Tip: Traditionally, the onions are fried separately until very crispy and piled on top of the sliced beef.
đź’ˇ Pro Tips
- ✓For extra crispy onions, fry them separately in butter or oil until golden brown and crisp after sautéing them with the beef.
- âś“Ensure the beef is at room temperature before searing for even cooking.
- âś“Don't skip the resting period for the beef; it allows the juices to redistribute, resulting in a more tender and flavorful roast.
🔄 Variations
- Add a tablespoon of mustard to the braising liquid for an extra layer of flavor.
- Serve with a side of Spätzle, mashed potatoes, or Semmelknödel.