Posted on March 8, 2024 by admin
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A special roast for your Sunday dinner could be the Romertopf Beef roast. It is a roast that is cooked in a so called “Römertopf”, a special clay pot that is similar to a crock pot or slow cooker but is made 100 percent out of clay and will be used only in the oven.
The history of the clay pot is quite interesting. For centuries food has been cooked in earthenware pots over open fires or in brick ovens. Whole meals can be made in this pot and the best is it is in a completely healthy, natural way. Because the cooking process is using just steam and natural juices.
These clay bakers were originated in Germany and got introduced to the International market in 1967. Originally they were completely unglazed. More recently, partially glazed bakers are becoming popular for the ease of cleaning. Clay Bakers can be purchased in different sizes to fit anyone’s need. Small to large, they all work the same way with the same healthy, natural, delicious results (see below).
You can use the clay pot to cook a variety of vegetables, meats, casseroles, and breads in the home oven. The Römertopf should be made out of Terra Cotta and should not contain harmful substances such as lead or cadmium. In fact it should not be glazed even the modern versions are promoting it..
It is also possible to bake bread in this clay pot – Check out this site for more info –
Important INFO
It is vital that before each use, the pot must be soaked in water so that it can absorb a certain amount of moisture into the permeable clay. This moisture is slowly released during cooking, sealing in the natural juices and increasing the flavor and tenderness. Try out this German recipe – you will love it. Happy Cooking!
Ingredients German Romertopf Beef Roast
1kg roast beef
salt, pepper to taste
3 tbsp clarified butter
5 layers of German Speck (Black Forest style bacon)
2 onions and 2 tomatoes
1 leek
1/2 celery root
2 carrots
4 tbsp parsley, chopped
1 lemon
200 ml broth, instant beef or vegetable
2 twigs thyme
200 ml red wine
– How to make Beef Broth –
OR – How to make Vegetable Broth –
200 g creme fraiche
2 tbsp corn starch (optional)
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Cooking Instructions
– Soak the Römertopf with the lid for 30 min in cold water – Important Step!
– Spice the roast beef evenly on all sides.
– Brown meat briefly in clarified butter all over.
– When browned remove from pan and set aside on a board.
– Fry the bacon slices in the same pan until transparent. When they bacon slices are done place them on top of the meat.
– Place meat into the Römertopf.
– Chop onions, quarter tomatoes, chop parsley and thyme.
– Cut celery root in cubes, slice leek and carrots.
– Place all ingredients evenly around the meat, spice with salt and pepper, add red wine and warm broth (don’t use cold liquids).
– Sprinkle lemon juice over the meat.– Place the Römertopf in the COLD oven – Important Step! and cook on 390 F or 200 C for 2-3 hours.
– The meat needs to be soft and tender. Depending on the meat the cooking time might be shorter or longer.
– Remove from oven and place it on a pot holder, kitchen cloth (not on a cold surface).
– Place roast beef on a plate.- Drain the meat stock through a sieve, pour into a pan.
– Put the roast beef back into the Römertopf, and keep it in the oven without the lid for 10 min. That’s how you get a nice crust.
Two Ways to Make the Gravy
1. Squeeze the vegetables that were cooked in the Römertopf through a sieve by using a fork, pressing against the sieve. DO this over the pan where you will keep the gravy.
2. Puree everything with a stick mixer but the meat needs to be removed first, don’t puree the meat. After you have made the puree add red wine or broth, mix creme fraiche with starch and add to sauce, then bring to a brief boil. The starch is used to thicken the gravy.
Make a Marinade for the Meat
You can marinade the meat before cooking. The marinade will make the meat more tender.
Ingredients Marinade
- 4 tbsp olive oil
- 2 cloves garlic
- 2 rosemary twigs
– Mix all ingredients in a bowl and rub the meat evenly with it.
– Place meat in a freezer bag, add the rest of the marinade liquid, close it tightly and let sit in the fridge for 2 days.
– After 2 days remove the meat from the bag and place it on a wooden board, pat dry with kitchen paper. – Spice with salt and pepper. The best is to mix salt and pepper and rub it into the meat.
Picture Credit
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Category: Romertopf Beef Roast Tags: Beef, clay pot recipe, roastbeef, roasted beef, roemertopf, romertopf
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FAQs
Romertopf clay bakers come in various sizes, and are unglazed. To use, simply soak the pot in water, add your ingredients, and place in the oven for 45 minutes. The clay absorbs the water, which turns into steam and cooks the food.
How long do you soak a romertopf? ›
This initial 45-minute soaking is required only once, and after that you soak it for just 15 minutes before each use. Since the bottom pot has a non-porous, glazed interior there is no reason to soak it, though you can if you like. I also filled my old and cherished Mexico-made 3-Qt Romertopf for its 15 minute soak.
What temperature do you bake a clay pot? ›
Cooking Techniques and Handling the Pots
Never put a clay pot in a preheated oven because it will crack from the shock of the heat. Bake at high temperatures (400º to 475º F) to let the moisture that's saturated the clay slowly turn into steam. Clay pot cooking does not require added fats.
How to cook meat in a clay pot? ›
Method
- To begin, slice the beef fillet into 3mm thick slices and bash once with the side of your knife or cleaver to both thin out and tenderise.
- Mix the marinade ingredients together in a bowl and massage into the beef slices, then cover and place in the fridge, ideally overnight, or for a minimum of 1 hour.
In conclusion, cooking in clay pots offers several advantages and disadvantages. They retain moisture, enhance flavors, promote health, and are eco-friendly and versatile. However, they are fragile, require seasoning, can take longer to cook, may not be readily available, and can result in uneven cooking.
What are the benefits of the Römertopf? ›
The practical advantages of the original RÖMERTOPF® are in your hands: Juicy and aromatic, all vitamins and minerals are preserved. None of the stock will be drained off. The individual flavor of every dish is just as powerful and unique as it´s fragrance. With RÖMERTOPF® you don't need to use as much fat.
Why do you soak clay pots in water? ›
Why soak your terracotta pot? The terracotta pot will need to be thoroughly soaked before use. The clay pot needs to be hydrated so it does not absorb the moisture intended for the plant.
Can you put Römertopf in the dishwasher? ›
For practical and hygienic reasons, the Römertopf is glazed on the inside. After use, rinse with hot water and mild dishwashing detergent. Or simply put it in the dishwasher.
Is it better to cook clay pots glazed or unglazed? ›
Check the Glaze: Make sure you buy unglazed clay for cooking. Glazing generally has higher lead content and is not recommended for cookware. Consider the Size and Shape: Choose a size and shape that is appropriate for the type of cooking you plan to do.
How do you know when clay is fully baked? ›
To test the curing, try pressing the tip of your fingernail into the bottom of your piece after it has cooled; it will leave a mark but will not actually enter the clay. For Premo! Sculpey, preheat to 275 degrees F (135 C). Bake for 30 minutes per quarter inch of thickness.
Don't heat clay pots directly over an electric burner, which will heat the pot too quickly and may cause thermal shock.
Does food cooked in a clay pot taste different? ›
In test after test, we found that everything cooked in clay tasted better than the same recipes cooked in metal pans.
What to do before using clay pot? ›
4 Steps of Seasoning:
- Soak clay cooking pot in water for 18 - 24 hours before first use.
- Put rice water in clay pot and let it sit for 1 or 2 days.
- Apply any cooking oil on the inner and outer surface of the pot and let it dry before use.
The basic difference is that the SchlemmerTopf bottom is slightly glazed on the inside and the Römertopf bottom is not glazed, but it has ridged bottom interior.
How do you use a clay water pot for the first time? ›
Here are some of the do and don'ts to keep in mind when using and caring for clay / terracotta water pots. Do's: Soak in water for 18-24 hours before first use for seasoning. Clean with a Coconut (or) gentle scrubber and water before use.
What are the benefits of the Romertopf? ›
The practical advantages of the original RÖMERTOPF® are in your hands: Juicy and aromatic, all vitamins and minerals are preserved. None of the stock will be drained off. The individual flavor of every dish is just as powerful and unique as it´s fragrance. With RÖMERTOPF® you don't need to use as much fat.
How do you use a clay hot pot? ›
Submerge the whole claypot including the lid in water and then soak it overnight before using for the first time. Always start on a low heat. Glaze the pot with oil, or fill it with the cooking liquid before turning the heat up gradually until it reaches the desired temperature of your recipe.
