Semerrolle from Black Forest pasture-fed beef
The Semerrolle is a very high-quality cut from the leg. It has a very even shape and is very lean. However, due to the greater strain on the muscle, the Semerrolle is not particularly suitable for quick frying. However, it is excellent for a juicy holiday roast , as well as for sauerbraten (sauerbraten) or for making pastrami .
The Semerrolle – a part of the tail piece
The semer roll , also called tail roll , comes from the leg . This part is more resilient, which means it has more connective tissue . The cut is long-fibered but very lean, making it ideal for braising .
Raising our cattle
Without exception, all the beef you buy from us comes from our own herd and from our partner farms. All farms are located in the Black Forest.
The animals are raised exclusively with the farm’s own feed .
Our motto is: If the animal is well, the people are well. This is how we create high-quality products of outstanding quality .
Our short transport routes of up to 50 km protect both the livestock and the environment. Humane and stress-free slaughter at our facility is an important component for the quality of our meat.
Prepare Semerrolle correctly
Of course, there are many different ways to prepare a pot roast. Here we present a classic method.
Preparation of pot roast beef
Recipe for 4-5 people
Ingredients: 1 kg semolina, 2 onions, 1 carrot, 1 leek, 250 ml red wine (dry), 500 ml broth
Season the roast with salt, pepper, and paprika and sear on all sides in a hot pan. Prepare and slice the onions, carrots, and leeks.
Transfer the roast from the pan to a roasting pan. Sauté the onions, carrots, and leeks in the pan, then deglaze with red wine and half of the stock. Pour over the roast and braise for approximately 2.5 to 3 hours at 160°C. Add more stock as needed.
Check the roast for tenderness after 2 hours. When it's tender, remove it and blend the vegetables into the gravy.
After 5 minutes of resting, slice the roast and serve with gravy, dumplings or mashed potatoes.
Aus eigenem & Partner ViehbestandSemerrolle
Semerrolle
Mageres Keulenstück, langfaserig und perfekt für saftige Schmor- oder Sauerbraten.Regular price
41,99 €
Sale price
41,99 €
Regular price
Unit price
21,00 €
per
kg
Tax included.
Shipping calculated at checkout.
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Semerrolle from Black Forest pasture-fed beef
The Semerrolle is a very high-quality cut from the leg. It has a very even shape and is very lean. However, due to the greater strain on the muscle, the Semerrolle is not particularly suitable for quick frying. However, it is excellent for a juicy holiday roast , as well as for sauerbraten (sauerbraten) or for making pastrami .
The Semerrolle – a part of the tail piece
The semer roll , also called tail roll , comes from the leg . This part is more resilient, which means it has more connective tissue . The cut is long-fibered but very lean, making it ideal for braising .
Raising our cattle
Without exception, all the beef you buy from us comes from our own herd and from our partner farms. All farms are located in the Black Forest.
The animals are raised exclusively with the farm’s own feed .
Our motto is: If the animal is well, the people are well. This is how we create high-quality products of outstanding quality .
Our short transport routes of up to 50 km protect both the livestock and the environment. Humane and stress-free slaughter at our facility is an important component for the quality of our meat.
Prepare Semerrolle correctly
Of course, there are many different ways to prepare a pot roast. Here we present a classic method.
Preparation of pot roast beef
Recipe for 4-5 people
Ingredients: 1 kg semolina, 2 onions, 1 carrot, 1 leek, 250 ml red wine (dry), 500 ml broth
Season the roast with salt, pepper, and paprika and sear on all sides in a hot pan. Prepare and slice the onions, carrots, and leeks.
Transfer the roast from the pan to a roasting pan. Sauté the onions, carrots, and leeks in the pan, then deglaze with red wine and half of the stock. Pour over the roast and braise for approximately 2.5 to 3 hours at 160°C. Add more stock as needed.
Check the roast for tenderness after 2 hours. When it's tender, remove it and blend the vegetables into the gravy.
After 5 minutes of resting, slice the roast and serve with gravy, dumplings or mashed potatoes.
