Braised Beef Pot Roast in Red Wine
Main Course
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Cook Time
15 h 30 min
Servings
8
Difficulty
Easy
Prep Time
60 Min
Description
This hearty beef pot roast in red wine, prepared in the Thermomix®, is a savory main course featuring beef roast, Burgundy, juniper berries, and cloves. Preparation takes a total of 930 minutes, with approximately 60 minutes of active working time. The recipe is designed for 8 servings and is ideal as a festive family meal, especially in the winter. The long braising time makes the meat particularly tender and flavorful.
Ingredients (13 ingredients)
-
2.5 kg Beef roast (leg or shoulder)
-
500 ml Red wine (Burgundy)
-
2 piece Juniper berries
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2 piece Cloves
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2 Blätter Bay leaf
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4 piece Peppercorns
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Salt
-
Pepper
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Paprika powder
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4 tbsp Clarified butter
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2 piece Onions
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1 bunch Soup vegetables
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400 ml Beef broth (gluten-free if necessary)
Preparation (11 steps)
Marinate meat
Place 2.5 kg of beef roast (leg or shoulder) together with 500 ml of red wine (Burgundy), 2 juniper berries, 2 cloves, 2 bay leaves and 4 peppercorns in a bowl or tub, cover and leave to infuse overnight (at least 12 hours).
Prepare roast
Remove the roast from the marinade, pat dry and season on all sides with salt, pepper and paprika powder. Strain the marinade through a sieve and set aside.
Sear the meat
Melt 4 tbsp of clarified butter in a roasting pan and thoroughly sear the meat on all sides. The searing is NOT done in the Thermomix.
Prepare onions and soup vegetables
Peel, clean and roughly dice 2 onions and 1 bunch of soup vegetables.
Sauté vegetables
Remove the meat from the roasting pan and set aside. Fry the onions and vegetables in the roasting fat for about 6 minutes. The sautéing is NOT done in the Thermomix.
Prepare broth
Add 250 ml of the red wine marinade to the vegetables and pour in 400 ml of beef broth (gluten-free if necessary).
Braising
Return the meat to the roasting pan and simmer, covered, over low heat for 2 hours. Occasionally baste the meat with broth. The braising is NOT done in the Thermomix.
Keep warm
Remove the roast from the broth, wrap in aluminum foil and keep warm in the oven (100 °C). Keeping warm is NOT done in the Thermomix.
Purée sauce
Place the braising broth with vegetables in the mixing bowl and purée for 30 sec/speed 10.
Season sauce
Season the puréed sauce with salt and pepper and, if necessary, stir again for 5 sec/speed 4.
Serve
Slice the meat and serve with the sauce.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Sulphur dioxide and sulphites
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