Beef Roast in Red Wine
Veal Meat Dishes Gluten-Free Recipes German and Austrian
Sunday evening roast prepared German-style. Sliced beef in a very aromatic brown sauce made with red wine and vegetables.
Ingredients
1 piece of roasting beef, about 750g (I used rump steak; or beef chuck)
300ml dry red wine
1 medium onion
1 medium carrot
2-3 cloves garlic
2 bay leaves
1 sprig thyme (can be dried)
1/4 bunch parsley
3 cloves
3-4 allspice berries
1/8 teaspoon ground nutmeg
1 small tomato (can be canned)
1 tablespoon tomato paste
1 tablespoon mustard
1/2 tablespoon red wine vinegar (or cider vinegar)
2 tablespoons oil
salt, ground black pepper
Servings: 4
How to prepare beef roast in red wine
- Cut the onion and carrot into large pieces. Peel the garlic.
- Heat the oil in a pot that can go on both stovetop and in the oven and that fits the meat snugly. Sear the meat on all sides until nicely browned. Remove from the pot.
* if you want it to keep its shape during cooking, the meat can be tied with string all around. - Add the onion, carrot, garlic, bay leaves, thyme and parsley (whole sprigs), cloves, and allspice. Over high heat, stirring occasionally, sauté until the onion starts to lightly brown.
- Add the tomato paste and sauté for 2 more minutes to caramelize. Add the mustard and the chopped tomato. Place the meat back in the pot, on top of the vegetables.
- Deglaze with red wine. Add enough water to cover the meat (I used 600ml, but it depends on the pot). Season with salt, black pepper, and nutmeg. Add the vinegar. Bring to a boil.
- Cover the pot and place in the oven at 160°C until a fork goes into the meat easily, but without it falling apart (mine took 3 hours).
- Remove the pot from the oven. At this point you can interrupt the preparation and after cooling store the dish in the refrigerator until you want to serve it (then continue normally with step 8). If serving immediately, remove the meat from the sauce and let it cool covered, this way it will slice more easily.
- Strain the sauce so that the vegetables and aromatics remain in the sieve. Keep the liquid separate. Remove the allspice, cloves, and woody thyme stems from the sieve. These will be discarded.
- Put the vegetables in a food processor/blender and blend until smooth. With the processor running, slowly add the strained liquid until you have a creamy but light sauce that flows easily from a spoon.
* you can add all the liquid to the sauce, resulting in a very thin sauce that can then be reduced longer on the stove or, if you prefer the economical option, you can thicken it with flour or starch - Put the sauce back in the pot and simmer for 10 minutes to concentrate. Adjust salt and pepper.
- Cut the cold meat into appropriate slices (maximum 1 finger thick) and place them in the hot sauce. Turn off the heat. Let the meat rewarm in the sauce.
- Serve the meat with sauce and mashed potatoes (or other root vegetables) or flour dumplings and a glass of the red wine used for the roast.
