RECIPES / Entrees
A delicious roast beef from Germany. Looks complicated but relatively easy, about an hour, then 4 days marinating, then roasting and preparing really yummy gravy. It's worth it.
4 lb roast, top or bottom, rump rump is best, as cubical as possible
1/2 cup dry red wine
1/2 cup finely chopped carrots
2 cups water
1/2 cup finely chopped onions
1/2 cup red wine vinegar
1/4 cup finely chopped celery
1 Tb salt
3 Tb olive oil
2 onion thinly sliced
3/4 cup ginger snap crumbs
5 pepper corns crushed
1/2 cup water
6 dry juniper berries crushed
3 Tb flour
4 cloves
2 bay leaves
In a 2-3 qt saucepan bring wine, water, vinegar, salt, sliced onions, pepper, juniper berries, cloves and bay leaves to a boil, then let cool to room temperature. Trim beef of fat and place in deep crock or nonreactive pot just large enough to hold it comfortably, pour marinade over it to at least 1/2 way up sides of beef, if more liquid needed, add more wine. Turn meat to coat on all sides, cover container tightly with plastic wrap and place in refrigerator. Marinate for 4 days turning meat at least twice a day.
Remove meat and pat dry thoroughly. Strain marinade through a fine sieve, retain liquid, discard spices and onions.
In a frying pan heat olive oil, add meat and brown deeply on all sides, adjusting heat so it does not burn, about 15 minutes. Transfer meat to platter, pour off all but about 2 Tb of fat in the pan. Add chopped onions, carrots and celery to pan and saute stirring frequently, until soft and light brown, 5-8 minutes. Sprinkle flour over top and cook until flour begins to color. Pour in 2 cups of the reserve marinade and 1/2 cup of water, and bring to boil over high heat. Move to casserole, add meat and bake in 350 degree oven for about 3 or 4 hours until roast is tender all the way through with a meat fork. Cover with foil, shiny side down after about 1 hour.
Remove from oven and place roast on platter and cover with foil while making the sauce. Skim fat off liquid left in casserole, need about 2 1/2 cups of liquid, if less add some reserved marinade. Combine liquid and ginger snaps and cook over moderate heat for 10 minutes, it should be thick. Taste for seasoning. Slice meat into 1/4" slices and place on platter, pour a little sauce over slices and serve the rest in a gravy boat.

Servings: about 8

Nutritional information per serving

No nutrition information available

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