Insert The Roast: 3 Different Variants

1. Place the roast as a red wine pot roast

Roast beef marinated in red wine is delicious. It is slowly stewed after pickling. This roast is the ideal dish when you’re expecting guests or celebrating a special holiday.

• Ingredients: You need 1 bottle of red wine, 3 bay leaves, 2 cloves, 1 allspice, 1 teaspoon of black peppercorns, 1 kg of roast beef, 1 leek, 300 g of carrot, 1 onion, 2 pinches of salt, 2 pinches of black pepper, 3 tablespoons of rapeseed oil, 250 ml beef stock, 3 tsp currant jelly, 1 tsp cornstarch
• Preparation: Bring the red wine to a boil in a saucepan with all the spices and the peppercorns. Then let the sauce cool down a bit. Place the piece of meat in a bowl. Pour in the red wine, the roast should be completely covered. Cover bowl and place in the fridge for 24 hours.
• An hour before further processing, remove the meat from the refrigerator and from the marinade. Strain and reserve the marinade. Wash vegetables and cut them into bite-sized pieces.
• Salt and pepper the meat and brown on all sides in the casserole dish. Add vegetables and sauté. Pour in the beef stock and 250 ml marinade. Simmer for two hours, turning twice.

2. Marinate meat for a clean roast

Pickling the meat for sauerbraten came about in times when it was not yet possible to store food in refrigerators. The housewives of that time mixed vinegar and wine in a ratio of 1:1 and put the roast in it. As the meat takes on the vinegar taste, the amount is reduced today.

• For the marinade, you need: 0.5 L red wine vinegar, 0.75 L water, 2 onions, 1 carrot, 8 juniper berries, 5 allspice corns, 10 peppercorns, 2 bay leaves, 4 cloves, 1 tbsp salt, 1 tbsp sugar
• Put the red wine vinegar and water in a saucepan. Wash, trim and cut the vegetables into bite-sized pieces. Add the vegetables, spices, salt, and sugar to the vinegar and water mixture.
• Bring the stock to a boil, simmer for five minutes, remove from the stove and allow to cool.
• Meanwhile, wash and pat dry the meat. Put it in a bowl and pour the broth over it. The meat must be completely covered with liquid.
• Cover the bowl, place it in the fridge, and let the meat marinate for three days. The meat must be turned once a day.
• The process is according to the recipe.

3. Marinate meat for a crust roast

A roast with a crust gets its particularly typical taste if you soak it in beer beforehand.

• You will need 2kg of roast beef, 4 onions, 4 cloves of garlic, 1 bottle of beer, some rosemary, salt, and lemon pepper.
• Rinse the meat with cold water and pat dry. Score the rind in a diamond shape.
• Pour the beer into a bowl and place the meat in it.
• Peel and slice the onions and garlic cloves. Put both in the bowl.
• Cover bowl and place in the fridge. The meat rests here for at least 24 hours, preferably 36. Then process the roast according to the recipe.