German Braised Beef & Spaetzle Recipe
This German Braised Beef and Spaetzle recipe is all about the slow-cooked beef and sauce ladled over dumpling-esque spaetzle.
PREP TIME
20 mins
COOK TIME
4 hrs 15 mins
SERVINGS
8
Ingredients
Braised Beef
- ~2 lbs beef chuck roast
- Salt
- Pepper
- Garlic powder
- 1/2 stick butter
- 3 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 Tbsp flour
- 1 head garlic, minced
- 1 cup thyme, loosely packed
- 2 cups beef broth
- 1 cup wine
- 2 Tbsp stone ground mustard
- 32 oz whole mushrooms, quartered
Spaetzle
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/3 cup water
- 1/3 cup whole milk
- 3 eggs
COOKING INSTRUCTIONS:
German Braised Beef & Spaetzle
Braised Beef
- Preheat oven to 325º
- Cut roast into 4 equal pieces. Season generously with salt, pepper, and garlic powder. Heat butter in pan over medium-high heat. Sear beef on all sides (~2 minutes per broad side and ~1 per edge). Remove from pan and set in roasting pan.
- Using pan beef was seared in, sauté carrots, celery, and onion until they begin to get tender. Add garlic and thyme and cook for 1 minute. Stir in flour and cook for ~1 minute. Stir in mustard, wine, and beef broth. Remove from heat.
- Pour pan mixture over top of beef in roasting pan. Be sure to place a bit of the veggies on top of the beef. If the liquid does not cover 3/4 of the beef height-wise, then add more beef broth and wine to taste. Tightly cover roasting pan with two layers of foil. Braise in oven for at least 4 hours.
- Remove pan from oven and shred beef. Be sure to keep beef in middle of roasting pan so that plates can be properly built.
- To build plate, place homemade spaetzle in large pasta bowl. Top with shredded beef. Ladle braising sauce over beef. Enjoy.
Spaetzle
- In a large bowl, whisk together flour and salt. In a separate bowl, whisk together milk and eggs until blended.
- Add egg mixture to flour mixture and stir vigorously with a wooden spoon until all dry mix is absorbed and dough becomes smooth.
- Cover dough and let sit for 30 minutes at room temperature.
- Bring a large pot of salted water to boil.
- Take a small wooden cutting board and run water over it. A moistened surface will help with the spaetzle making process. Place about 1/2 cup of batter on cutting board and spread it over the surface in a thin layer.
- Run a pastry scraper under cold water and begin using it to scrape small noodle-sized slices of the batter into boiling water.
- Using a strainer spoon, remove the spaetzle as it floats to the surface of the water and set aside in a buttered dish.
- Repeat steps 5-7 until all dough is used. For best results, wet your wooden board and pastry scraper regularly.
PAIRINGS:
German Braised Beef & Spaetzle
Oktoberfestbier
Cabernet Sauvignon
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