GERMAN-STYLE SLOW-COOKED BEEF ROAST IN AROMATIC RED WINE SAUCE

Tender slices of rump steak or beef neck simmered in a rich, deeply flavored brown sauce made with red wine, root vegetables, and aromatic spices. Perfect for a cozy Sunday dinner.

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🕒 Prep Time: 15 min

🍳 Cook Time: 3 hours
🍰 Servings: 4

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Ingredients

• 750 g beef roast (rump steak or neck)
• 300 ml dry red wine
• 1 medium onion
• 1 medium carrot
• 2-3 garlic cloves
• 2 bay leaves
• 1 sprig thyme (fresh or dried)
• ¼ bunch fresh parsley
• 3 whole cloves
• 3-4 allspice berries
• 1/8 tsp ground nutmeg
• 1 small tomato (fresh or canned)
• 1 tbsp tomato paste
• 1 tbsp mustard
• ½ tbsp red wine vinegar (or apple cider vinegar)
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper

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Instructions

1. Roughly chop onion and carrot into large chunks. Peel garlic cloves.
2. Heat oil in an ovenproof pot that can also be used on the stovetop. Brown the beef on all sides until well caramelized, then remove and set aside.
   Optionally, tie the beef with kitchen twine to keep its shape during cooking.
3. Add onion, carrot, garlic, bay leaves, thyme sprig, parsley (whole stems), cloves, and allspice berries to the pot. Sauté on high heat, stirring occasionally, until onions begin to brown.
4. Stir in tomato paste and cook 2 minutes to caramelize. Add mustard and chopped tomato. Return beef to the pot, placing it atop the vegetables.
5. Pour in red wine and add enough water to cover the meat (approx. 600 ml, adjust based on pot size). Season with salt, pepper, and nutmeg. Add vinegar. Bring to a boil.
6. Cover pot and transfer to a preheated oven at 160°C (320°F). Cook for about 3 hours or until fork-tender but not falling apart.
7. Remove pot from oven. If not serving immediately, cool and refrigerate. To serve, remove beef from sauce and let rest covered to slice easily.
8. Strain sauce through a fine sieve, reserving vegetables and liquid separately. Discard thyme stems, cloves, and allspice berries.
9. Puree strained vegetables until smooth. With the blender running, slowly add reserved liquid until you achieve a creamy, pourable sauce consistency.
   For a thicker sauce, reduce on stovetop or thicken with flour or starch as preferred.
10. Return sauce to pot and simmer 10 minutes to concentrate flavors. Adjust seasoning with salt and pepper.
11. Slice rested beef into pieces about 2.5 cm (1 inch) thick and add to hot sauce to rewarm gently off the heat.
12. Serve beef slices with sauce alongside mashed potatoes, root vegetable mash, or flour dumplings. Pair with a glass of the red wine used in cooking.

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💡 Tips

• Browning beef well before braising adds rich flavor and color.
• Straining and pureeing vegetables creates a silky, flavorful sauce.
• Use fresh herbs and whole spices for the authentic aroma.
• Let beef rest before slicing for moist, tender servings.

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🍽️ Perfect For

• Traditional German-style Sunday roast
• Comforting slow-cooked meals
• Dinner parties and family gatherings

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📝 Final Thoughts

This hearty beef roast recipe balances tender meat with a rich, velvety red wine sauce infused with aromatic vegetables and spices. Classic comfort food at its finest.