Description
A comforting German-style roast made with lamb or beef, seasoned with warm spices and slow-roasted over vegetables. Served with a rich beer-based gravy, this dish is perfect for festive occasions or hearty family dinners.
Ingredients
3 lbs boneless lamb shoulder or beef brisket, with fat cap
1 tbsp salt
1 tsp black pepper
1 tsp paprika
1 tsp caraway seeds (or fennel seeds)
2 onions, quartered
2 carrots, sliced
2 celery stalks, chopped
1 ½ cups dark malt beverage or beef broth
1 cup vegetable or chicken stock
Instructions
- Preheat the oven to 350 °F (175 °C).
- Score the fat cap in a crisscross pattern, avoiding cutting into the meat.
- Rub the roast all over with salt, pepper, paprika, and caraway seeds. Let it rest for 30 minutes.
- Spread the onions, carrots, and celery in a large roasting pan or Dutch oven.
- Pour the dark malt beverage and stock over the vegetables.
- Place the seasoned meat, fat-side up, on top of the vegetables and roast uncovered for about 1 ½ hours, basting every 30 minutes.
- Increase the oven temperature to 425 °F (220 °C) and roast for another 20–30 minutes to crisp the surface.
- Transfer the meat to a cutting board and let it rest for 10–15 minutes.
- Strain the pan juices into a saucepan, simmer to reduce for 10 minutes, and thicken with a flour slurry if desired.
- Carve the roast and serve with the hot gravy.
Notes
You can substitute lamb with beef brisket for a different flavor profile.
Use a dark German beer like Dunkel or Bock for richer gravy.
Add crushed garlic to the roasting pan for extra depth.
Replace caraway with fennel or cumin for a twist.
Mix in root vegetables like parsnips or turnips for a heartier base.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: German
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 510
- Sugar: 5g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
