Zwiebelrostbraten - Kochsalon auf ORF

Roast beef actually has nothing to do with sirloin. Originally, the term was taken much more literally – even the ancient Romans placed whole cuts of meat on the grill, and thus a legend was born. There are all sorts of roast beef variations in Austrian cuisine: vanilla, Girardi, and Esterhazy are just a few. But my particular favorite is onion roast beef. Today, I'm making it in an unusual way: I always braise onions along with the meat, and quite a lot of them. But award-winning chef Patrick Friedrich (Gasthaus Figl in Tullnerfeld) only lets the onions take center stage at the very end, crisped up and giving the dish its name. Either way, a worthy legend.