Marinated beef in red wine sauce recipe

Marinated Beef in Red Wine Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This marinated beef in red wine sauce recipe is a delightful dish that combines the rich flavors of tender beef with a robust and savory red wine sauce. The beef is marinated to perfection, allowing the flavors to infuse and create a melt-in-your-mouth experience. The red wine sauce adds a touch of elegance and depth to the dish, making it perfect for special occasions or a fancy dinner at home. With its succulent meat and luscious sauce, this recipe is sure to impress even the most discerning palates.

Keywords: marinated beef, red wine sauce, tender, savory, elegant.

Marinated beef in red wine sauce recipe details

Marinated beef in red wine sauce recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

700 g	beef
2	onions, chopped
2	carrots, diced
175 g	celeriac, diced
50 g	pumpernickel, crumbled
200 ml	balsamic vinegar
5	peppercorns
6	juniper berries
2	cloves
2	bay leaves
	salt and pepper
1 tbsp	oil
150 ml	red wine, dry
275 ml	water

Instructions

Bring the vinegar with the water to a boil. Add the crushed peppercorns, juniper berries, cloves and the bay leaves. Cook for a minute, then allow to cool. Pour the cold liquid over the meat until completely covered. Marinate the meat overnight in the refrigerator.

Remove the meat from the marinade. Strain the marinade through a sieve. Season the meat with salt and pepper.

In a roasting tin heat the oil. Add the meat and fry over high heat until browned all around. Add the onions, vegetables and the pumpernickel. Deglaze with the marinade and the wine. Cover and cook in the preheated oven at 150°C for 2.5 hours.

When tender, take the meat out of the sauce and set aside. Blend the sauce until smooth. Season to taste with salt and pepper. Cut the meat into slices and serve with the sauce.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 3 hrs
Resting time:
ca. 1 day
Grade of difficulty:
easy
Calories per portion:
n/a