Last week, I decided to try something never before done in my house — make fresh roast beef. I was looking around for recipes to make for the upcoming week, and the roast been just smiled at me from the page. Now I got a bit apprehensive when the recipe indicated that this was a 3 chef hat’s recipe in terms of difficulty (which is as complicated as it gets) but I threw caution to the wind and just went for it.

I have to admit that I really don’t see what the fuss is all about. I came out with the perfectly pink interior with a light browning on the outside, and it was juicy and tender…exactly as it should be. Either this really isn’t so difficult, or I’m a much better cook than I ever realized…or a combination of both! 🙂 Have you ever made roast beef before? (Charlie, I bet you serve a roast beef that is DIVINE!)

At Stefan’s suggestion, I looked up a remoulade sauce recipe (which is SO delicious) because he’s had roast beef with remoulade served many times in restaurants. I don’t think that the Louisiana-style remoulade I made is anything close to what you usually get over here in Germany — which is made with more fresh herbs and has a milder flavor, more in the direction of mayonnaise. That’s probably how the French intended it — but the cajun style sauce is SO awesome with this roast beef.

I have another piece of roast beef in the freezer and I think I may make something similar to this for Easter. It was SO good…but I might see if I can locate some romanesco broccoli, just because it’s more special and fun to look at. The kohlrabi was really delicious, though, and although it’s quite popular in Germany, I can’t recall ever eating it before. I’ve definitely been missing out.

[amd-zlrecipe-recipe:11]

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Last week, I decided to try something never before done in my house — make fresh roast beef. I was looking around for recipes to make for the upcoming week, and the roast been just smiled at me from the page. Now I got a bit apprehensive when the recipe indicated that this was a 3 chef hat’s recipe in terms of difficulty (which is as complicated as it gets) but I threw caution to the wind and just went for it.

I have to admit that I really don’t see what the fuss is all about. I came out with the perfectly pink interior with a light browning on the outside, and it was juicy and tender…exactly as it should be. Either this really isn’t so difficult, or I’m a much better cook than I ever realized…or a combination of both! 🙂 Have you ever made roast beef before? (Charlie, I bet you serve a roast beef that is DIVINE!)

At Stefan’s suggestion, I looked up a remoulade sauce recipe (which is SO delicious) because he’s had roast beef with remoulade served many times in restaurants. I don’t think that the Louisiana-style remoulade I made is anything close to what you usually get over here in Germany — which is made with more fresh herbs and has a milder flavor, more in the direction of mayonnaise. That’s probably how the French intended it — but the cajun style sauce is SO awesome with this roast beef.

I have another piece of roast beef in the freezer and I think I may make something similar to this for Easter. It was SO good…but I might see if I can locate some romanesco broccoli, just because it’s more special and fun to look at. The kohlrabi was really delicious, though, and although it’s quite popular in Germany, I can’t recall ever eating it before. I’ve definitely been missing out.

Print Recipe
Roast beef with cauliflower & kohlrabi
Delicious roast beef served with a spicy remoulade sauce, fresh cauliflower and kohlrabi.
Cuisine German
Prep Time 30 minutes
Cook Time 1 hr 30 minutes
Passive Time 2 hours
Servings
Ingredients
Cuisine German
Prep Time 30 minutes
Cook Time 1 hr 30 minutes
Passive Time 2 hours
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Rinse off the beef and cut a single large "X" into any fatty areas on the tops/sides of the beef.
  3. In an oven-safe roasting pan, sear the beef for 2-3 minutes top and bottom. Once the brown seeps up about 1/2-inch (1 cm) on both sides, place the beef (still in the roasting pan) in the oven.
  4. Roast the beef for 1-2 hours (depending on size & thickness of beef) until the inner temperature at the thickest part reaches 140°F (60°C).
  5. In the meantime, make the remoulade sauce and chill so flavors blend.
  6. Wash and cut up the cauliflower into bite-size pieces. Peel the kohlrabi and cut into 1-inch chunks.
  7. Once roast beef has reached 60°C inside, take it out of the oven and place a tent of aluminum foil over the top of the roasting pan or take the beef out and put it inside foil, with all open ends of the foil collected at the top so the juices don't run out (I did the latter) and let it sit about 30 minutes.
  8. In a lightly salted boiling pot of water, cook the vegetables for about 8 minutes, or until tender.
  9. Once everything is complete, plate together and serve remoulade on the side.
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