Glüehwein Roast Beef

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Glüehwein Roast Beef

Glüehwein Roast Beef is a traditional German recipe for a classic dish of roast beef cooked in spiced wine and finished with jam and cream. The full recipe is presented here and I hope you enjoy this classic German version of: Glüehwein Roast Beef.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Additional Time:

(+90 minutes marinating)

Serves:

Rating:

Tags : Spice Recipes Beef Recipes Germany Recipes

This is a classic German recipe for a beef roast joint cooked in spiced red wine which is typically served with braised red cabbage.

Ingredients:

500ml fruit y red wine
2 tbsp sugar
3 pared slivers of lemon peel
1 cinnamon stick
5 whole cloves

1kg beef roasting joint
2 onions, roughly chopped
salt, to taste
1/2 tsp black peppercorns
1/2 tsp allspice berries
1/2 tsp juniper berries
1/2 tsp chopped rosemary
2 bayleaves
1/2 tsp thyme, minced
3 tbsp cranberry or redcurrant jam
60ml cream
oil for frying

Method:

Combine the wine, sugar, lemon peel, cinnamon and cloves in a pan. Bring to a boil then immediately take off the heat and set aside. Strain once cool

Meanwhile, add the remaining spices to a dry frying pan toast for 2 minutes then transfer to a coffee or spice grinder along with the rosemary and thyme. Render to a fine powder then mix with a little salt and use to rub all over the surface of the meat. Set aside to marinate for at last 90 minutes.

Add a little oil to a pan and use to fry the meat until coloured on all sides. Transfer the meat to a roasting dish or a large casserole then add the onions and the spiced wine. Cover the pot, bring to a simmer and cook gently for about 100 minutes. At this point stir-in the cranberry or redcurrant jam and cook for a further 10 minutes, or until the jam is incorporated into the sauce. Take off the heat then remove the meat and slice. Stir the cream into the remaining sauce then pour over the meat. Serve with braised red cabbage.