Marinated Pot Roast

I cook today: Marinated Pot Roast

Preparation: 2 – 4 days (incl. marinating time)
Cooking time: 3 hours
Total time: 2 – 4 days & 3 hours

Category: Lunch Recipes, Meat Dishes, German Cuisine
Our Recipe Rating:

Marinated Pot Roast

Ingredients for 6 – 8 servings:

• 1,5 kilograms beef for braising (for example cap of rump, prime rib or mock tender)
• 1 bunch of soup vegetables/mirepoix
• 750 milliliters red wine
• 250 milliliters red wine vinegar
• 2 – 3 onions
• 7 – 8 juniper berries
• 3 bay leaves
• 3 – 4 pimento seeds
• 3 – 4 cloves
• 1 teaspoon mustard seed
• 1 teaspoon of peppercorns
• 2 – 3 sprigs of rosemary
• 1 – 2 tablespoons tomato paste
• 125 grams of pumpernickel (alternatively honey bread)
• Beet syrup
• 50 grams of raisins
• 50 grams of cranberries
• 1 tablespoon clarified butter
• Salt & pepper

Kitchen Helper/Gadgets:

• Large pot for the marinade
• Large casserole, plastic container or pot with lid
• Colander
• Large pot or roasting dish with lid
• Fine sieve
• Aluminum foil
• Kitchen paper
• Pot to cook the sauce
• Blender

Instructions:

Wash the soup vegetables (except the parsley) and cut into 1 – 2 centimeter large pieces. Peel onions, halve them and cut them roughly into pieces. Place the vegetables & onions in a large saucepan and pour in 750 milliliters of dry red wine and 250 milliliters of red wine vinegar.

Add the parsley, 2 – 3 sprigs of rosemary & the spices (juniper berries, pimento seeds, cloves, bay leaves, mustard seeds & peppercorns). Bring the marinade to a boil & allow to simmer for about 4 – 5 minutes, then remove from the stove and allow to cool completely.

…for the beef:

Place the beef into a suitable baking dish, plastic container or saucepan and pour over the cold marinade. The beef should be completely covered by the liquid, then allow to marinate in the refrigerator for 2 – 4 days.

…for the marinated pot roast:

Lift the beef out of the marinade, thoroughly dab with kitchen paper and then season with salt and pepper from all sides. Pour the marinade through a sieve, collect the liquid and let the vegetables drain well.

Heat up a roasting tin or a large pot adding a tablespoon of clarified butter and sear the beef on all sides for a few minutes, then lift it out of the roasting pan and set aside briefly. Next give the drained vegetables into the roasting pan and fry for 2 – 3 minutes, turning occasionally. Stir in 1 – 2 tablespoons of tomato paste until everything has a slight tomato glaze and allow to brown for 1 – 2 minutes.

Now place the meat back into the roasting pan and pour over the whole liquid/marinade. Allow to boil up once and then lightly simmer for 2 hours over low heat (level 2 – 3 of 10) with the lid closed. Possibly turn the roast after 1 hour.

…for the sauce:

After 2 hours, lift the beef out of the roasting tin, wrap into 1 – 2 sheets of aluminum foil and place aside to keep warm (possibly in the oven). Pour the sauce through a fine sieve, collect the vegetables and squeeze it out with a spoon. Then crumble 125 grams of pumpernickel (alternatively honey bread) into the sauce. Add 2 – 3 tablespoons of beet syrup and season the sauce with salt and pepper.

Puree the sauce with a blender until the pumpernickel has dissolved almost completely, then bring to a boil and allow to simmer until the sauce reaches the desired consistency. To finish, add 50 grams of raisins and 50 grams of cranberries to the sauce and serve.

With a knife cut the roast into slices and serve with the sauce, potato dumplings & homemade apple red cabbage. Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):