John Myers
Römertopf – Beef in Red Wine
The perfect römertopf – beef in red wine recipe with a picture and simple step-by-step instructions.
- 1200 g Beef
- 6 Onions
- 1 Clove of garlic
- 1 Bay leaf
- 1 half a teaspoon Seasoned pepper
- 2 Pinches Salt
- 2 Pinches Chilli flakes
- 40 g Branded butter
- 1 teaspoon Dried thyme
- 500 ml Red wine
- 1 tablespoon Flour
- Preparation: water the Römertopf thoroughly according to the instructions. Rinse the meat with cold water, pat dry again and cut into large cubes (about 5 cm). Peel the onions whole.
- Preparation: Put the meat and onions in the soaked Römi, add garlic, pepper, salt, chilli flakes, bay leaf and the butter in large pieces; Rub the thyme over it between the balls of your hands and put the römi with the lid in the cold oven.
- Set a temperature of 225 degrees and cook the dish for 60 minutes.
- After this time stir the flour into a little red wine until smooth, heat the remaining wine and stir in the flour mixture. Pour the hot liquid into the Römi with the meat and cover with the lid and cook for another 90 minutes.
- Remove the bay leaf, season the sauce to taste and serve the dish with side dishes. I had spaetzle and a corn vegetable with it.
Facebook Comments