Beef Roast in Red Wine Vinegar Broth
Main Course
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Cook Time
240 h
Servings
6
Difficulty
Easy
Prep Time
74 Min
Description
This hearty beef roast in red wine vinegar broth, prepared in the Thermomix®, is an ideal main course for festive occasions and the winter season. The aromas of red wine vinegar, red wine, peppercorns and mustard seeds give the beef roast from the hip a special touch. With a working time of approx. 74 minutes and a total preparation time of 14400 minutes (including marinating time), the recipe yields 6 servings. Perfect for a hearty family meal or a festive menu.
Ingredients (10 ingredients)
-
3 Stück Onions
-
250 ml Red wine vinegar
-
750 ml Red wine
-
1 EL Peppercorns
-
1 EL Mustard seeds
-
4 Blätter Bay leaves
-
5 Stück Juniper berries
-
1 kg Beef roast (from the hip)
-
3 EL Clarified butter for frying
-
3 EL Sauce thickener (dark)
Preparation (12 steps)
Prepare onions
Peel the onions and cut into rings. Set the prepared onion rings aside.
Prepare broth
Put 250 ml red wine vinegar, 750 ml red wine, 1 tbsp peppercorns, 1 tbsp mustard seeds, 4 bay leaves and 5 juniper berries into the mixing bowl.
Boil broth
Close the mixing bowl and insert the measuring cup. Bring the broth to the boil for 5 min./100°C/speed 1.
Add onions to broth
Add the sliced onion rings to the broth in the mixing bowl and stir in for 2 min./90°C/speed 1.
Let broth cool
Remove the mixing bowl from the Thermomix and let the broth cool slightly.
Marinate meat
Place 1 kg beef roast (from the hip) in the warm spice broth so that it is completely covered. If necessary, top up with water. Refrigerate the whole thing covered for 5-6 days, turning occasionally.
Dry meat
Before preparation, remove the meat from the broth and pat dry with kitchen paper.
Sieve broth
Pour the broth through a sieve and collect it. Pick out the onions and set aside.
Fry meat
Sear the meat in a large pot in 3 tbsp clarified butter on all sides. Add the onions and fry them as well.
Add broth and simmer
Heat the spice broth and pour over the fried meat. Bring everything to a boil briefly and simmer for 1-1.5 hours at a low temperature.
Thicken sauce
Remove the meat from the sauce and put the sauce in the mixing bowl. Add 3 tbsp sauce thickener (dark) and stir in for 3 min./100°C/speed 3 to thicken the sauce.
Serve meat
Cut the meat into slices and let it steep briefly in the sauce again before serving.
Finished cooking? Great! 🎉
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Allergens
- Mustard
- Celery
- Sulfur dioxide and Sulphites
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