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The Carter's Roast - Fuhrmannsbraten - Braised Beef Roast

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“This beef roast is flavored with paprika, allspice and caraway, with a sauce out of tomato, soup greens and, of course, sour cream. I found this to post for zwt6 germany on about.com. The arm roast can be replaced by whatever other inexpensive cut you like. Enjoy!”
READY IN:
2hrs 30mins
SERVES:
4-6
YIELD:
1 roast
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter or oil in a pan which is large enough to hold your roast and comes with a tight-fitting lid.
  2. Rub the roast all over with salt, pepper and paprika and brown on all sides in the hot fat. Remove to a plate.
  3. Add the finely chopped vegetables and brown them, stirring often. Put the roast back in the pan.
  4. Add the tomato paste (thin with 1/2 cup water), and the spices. Pour another cup of water into the pan, stir and close the lid tightly.
  5. Braise on low heat for 1 1/2 - 2 hours, or until roast is fork tender. Check roast occasionally and add water as necessary.
  6. Remove the roast and keep warm.
  7. For a smooth sauce purée the vegetables using a hand blender. Add the sour cream to the sauce and heat through. Taste and adjust the seasonings. You may want to add a little lemon juice as well as salt and pepper.
  8. Tip: To keep the large allspice out of the sauce, you may wish to put them and the bay leaf in a twist of cheesecloth tied with string so that you can remove them before you finish the sauce.

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