Schmorbraten

In a moment of madness I defrosted a lump of "Schmorbraten". Bit warm outside for lumps of beef but need to turn it into something that I can either eat now or freeze again for a later date.

Thing is I have no idea what kind of cut Schmorbraten is. Does it need to be cooked for hours before it gets any way tender ? Or does it need a quick roast ? Could it be used well for beef curry ? Any suggestions at all ? I do like spicy sauces or tasty creamy ones. I have a pretty well stocked larder so am pretty flexible.

Thanks for any tips.

Well good luck. I don´t even know what a Schmorbraten is although it sounds good. I´d say cook it long and slow...Maybe you can use some kind tenderizer or vinegar based broth to marinate it for 30 min or so.

I suggest pot roast.
Coat the meat well with seasoned flour (e.g. rosemary, paprika or herbes de provence), sear it from all sides in a high pot, turn down the heat and add about 1 1/2 cups of water.
Add chopped onions, pepper corns and a bouquet garni and let simmer (covered) for about 1 1/2 hours, adding water if necessary.
Strain the pot liquor, replace in the pot, add diced potatoes, carrots and leek, cook about 20 mins longer until the veggies are done.
Make gravy with the pot liquor.
You don't have to slave in the hot kitchen for hours over this roast - sit on the balcony and have a glass of wine/beer/whatever while it cooks.

Clarification for the pot roast beginner that I am, "replace" what in the pot? The broth/liquor or the roast?

Thanks Sarabyrd !! Its in the pot simmering nicely and smells amazing !

pour the liquor back into the pot without the solid pieces but with the roast
@ marka - glad you like the smell, hope the taste is just as good

Well, he went down to dinner in his Sunday best
Excitable boy, they all said
And he rubbed the pot roast all over his chest
Excitable boy, they all said

(Warren Zevon & LeRoy P. Marinell) Lyrics - great album!

Schmorbraten is not really a cut of meat as such - its just a name they chuck on a piece of meat that is gonna need a long slow braise to cook it. In England they sell "braising steak" named as such to make sure thick English blokes don't assume its steak that they can thrown onto a petrol flame under the guise of doing a barbeque.