Discover our organic roast beef – the sustainable premium version of the classic roast beef. This aromatic roast comes from certified organic farms and stands for high-quality meat, responsible agriculture, and conscious enjoyment. Here, tradition and quality combine to create a product that impresses not only with its taste but also with its origin.
Naturally intense in flavor
The fine marbling and succulent meat structure ensure that the organic beef roast becomes exceptionally tender during slow braising. Gentle cooking develops an intense, full-bodied aroma that enhances classic oven dishes as well as festive Sunday roasts or traditional braised dishes. The result is melt-in-your-mouth tender meat with a robust flavor and harmonious texture.
Sustainably and ethically produced
Our organic roast beef comes from cattle raised on organic farms, where they are kept in species-appropriate conditions and fed a natural diet. Plenty of space, ample exercise, and the avoidance of genetic engineering form the basis for responsible meat production. This results not only in a particularly flavorful product, but also in a culinary delight you can serve with a clear conscience.
Versatile & steeped in tradition
Whether classically braised in the oven, refined according to your personal favorite recipe, or served as a hearty main course with a rich red wine sauce – organic roast beef lends depth and character to every dish. Its tender texture and aromatic profile make it a timeless classic for special occasions and moments of pure enjoyment.
Classic roast or trendy dish
The preparation inlarge roasting panis stilla unique taste experienceTo prepare this, the meat is seared well on all sides in a roasting pan and then removed. In a large pot, finely chopped onions and soup vegetables are sautéed with a little olive oil. Add some tomato paste, rosemary, and thyme. Once everything has taken on a good color, deglaze with red wine and veal or vegetable stock.
The organic roast is now returned to the pot and placed in the oven at approximately 160 degrees Celsius (325 degrees Fahrenheit) with convection for about two hours. It should be basted with the pan juices occasionally during this time. While the roast rests briefly after being removed from the oven, the soup vegetables can be puréed and seasoned to taste. This will give you aclassic dark sauce.
It is served, for example, with rosemary potatoes and a fresh salad. Rice or pasta are also suitable accompaniments.
Roast beef 2.0
Also popular are thePreparation as sliced meat or ragout finas well as goulash. A roast beef dish is also quite possible.Asian styleTo prepare the marinade, vegetable stock and soy sauce are brought to a boil with lemongrass, chili, and a little cinnamon. This hot liquid is poured over the roast and left to marinate in a cool place for 24 hours.
If the meat from themarinadeOnce removed, it should be patted dry thoroughly and seared in olive oil on all sides in a roasting pan.searedThe marinade is strained, diluted with water, and added to the meat. The meat should be half-covered in liquid. It should then simmer in a preheated oven at 160°C (325°F) for approximately 2 hours. Finally, it is seasoned with a little salt and lemon pepper.
