Red Wine and Balsamic Beef Roast with Fine Note Of Brandy Marsala
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg roast beef
- 1 liter red wine
- 100 ml balsamic vinegar
- 1 shot Marsala
- 1 shot brandy
- 1 small onion (s), diced
- 1 carrot (s), diced
- 2 cloves garlic, diced
- 200 ml broth
- 2 tablespoon cranberries
- Sauce thickener
- Oil, for frying
For the spice mix:
- 2 bay leaves, finely ground
- 10 juniper berries, finely ground
- 2 sprigs rosemary, chopped
- 1 sprig thyme, chopped
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the spice mixture and rub them on the roast. Soak the roast in red wine, balsamic vinegar, Marsala and brandy and let it steep for at least 24 hours.
- Fry the onion and garlic in the hot oil, remove the roast from the marinade (do not throw away the marinade!) And fry on all sides with the onions and garlic. Add the carrots and fry briefly. Pour marinade and broth on top. The roast now spends about 2.5 hours in the preheated oven at 150 ° on the middle rack with the lid closed.
- Remove the roast from the stock and cut. Thicken the stock with a sauce thickener and season with cranberries.
- It goes well with dumplings and red cabbage or noodles and vegetables.
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