German Rotweinbraten or Braised Beef in Red Wine is a German recipe that is wonderful for the holiday menu. The beef will be marinated for almost one day in a red wine marinade that makes the meat tender and adds a light red wine taste to it. Serve it with your favorite side dish. The best combined with German Spaetzle (speciel pasta) and red cabbage. Happy Cooking!
Ingredients German Rotweinbraten
750 ml red wine like Merlot
3 of each: bay leaves, cloves, star anise
1 tsp black peppercorns
1 kg beef roast (shoulder)
salt and pepper
2 tbsp oil
3 big carrots
3 parsley roots
2 tbsp clarified butter
Cooking Instructions German Rotweinbraten
– Bring red wine with spices to a boil, let cool off until luke warm.
– Place beef in a ceramic bowl and cover it with the red wine; marinate it for 23 hours in the fridge (covered).
– Take it out of the fridge 1 hour before you fry it.
– Pre-heat oven to 80 C or 200 F with a fire proof form in it.
– Remove beef from marinade, pat it dry, season with salt and pepper.
– In a large pan fry it in hot oil evenly on all sides for about 7-8 minutes.
– Place it into the form in the oven and cook it for 3 1/2 hours.
– Drain wine, add it to the fond (meanwhile keep beef warm wrapped in foil in the oven on low temperature) in a separate pot
– Mix some potato starch or tapioka with some water and add it to the fond, or use 2 tbsp tomato paste; you want a thick sauce.
– Bring it to a boil, reduce heat.
– 15 Min. before the beef is done, wash vegetable, peel it and cut it Julienne style (long, small stripes)
– Saute vegetable in hot ghee for about 2 minutes; spice with salt and pepper; place the vegetable on a plate and place the beef on top,
– Cut beef in slices and serve with the sauce.
Side dishes: Dumplings or Spaetzle, Brussels Sprouts or red cabbage.