Glühweinbraten: German Mulled Wine Roast

Method6 steps

1. 1

   Step 1: Grind together 2 tsp sea salt, 10 whole peppercorns, 5 allspice berries, 10 juniper berries and 2 dried bay leaves. Strip and finely chop the leaves from 2 thyme sprigs and 2 rosemary sprigs and mix with the spices. Pat the 1 kg beef chuck dry, coat with a little oil and rub all over with this measured spice-herb mixture.

   Uses 1 kg beef chuck roast · A little oil as needed to coat roast before spice rub · 2 sprigs fresh thyme for spice rub · 2 sprigs fresh rosemary for spice rub · 2 tsp sea salt · 10 whole peppercorns · 5 whole allspice · 10 whole juniper berries

2. 2

   Step 2: Heat the separate 1 tbsp searing oil in a large heavy pot over medium-high heat. Sear the seasoned roast on all sides for a couple of minutes per side until browned.

   Uses spice-rubbed beef chuck roast · 1 tbsp oil for searing roast

3. 3

   Step 3: Peel and chop the 2 yellow onions and mince 3 garlic cloves. Add to the roast and sauté for a couple of minutes until starting to brown. Add 1 litre ready Glühwein and bring to a boil. Reduce to medium-low, cover and gently braise for about 1½–2 hours, until the chuck is tender when pierced; continue gently if needed. Add a little extra beef broth only if the liquid level gets too low.

   Braise roast · 120 minUses seared seasoned beef roast · 2 yellow onions · 3 cloves garlic · 1 liter Glühwein · Beef broth only as needed if braising liquid gets too low

4. 4

   Step 4: Lift the tender roast onto a plate and cover to keep warm while it rests. Strain the braising liquid if preferred, return to the pot and simmer uncovered over medium heat for 5–10 minutes to reduce.

   Reduce roast sauce · 10 minUses tender braised roast · braising liquid and aromatics

5. 5

   Step 5: Stir in 50 ml heavy cream and 2 tbsp lingonberry jam, adding more cream if desired up to 100 ml total. Season with separate finishing salt and ground black pepper. If desired, whisk a little cornstarch OR flour with a small cooled portion of this sauce, return it to the pot and simmer while whisking until thickened; repeat only as needed.

   Uses reduced mulled-wine cooking liquid · 50–100 ml heavy whipping cream total for sauce · 2 Tbsp lingonberry jam · Additional salt to taste for finished sauce · Ground black pepper to taste for finished sauce · Cornstarch OR flour only if desired to thicken sauce, amount unspecified

6. 6

   Step 6: Slice the rested roast and serve in 4 portions with the prepared sauce. Add optional ready cooked Spätzle egg noodles and/or ready cooked red cabbage, and optional extra fresh thyme OR rosemary garnish.

   Uses rested tender beef roast · finished cream-lingonberry wine sauce · Ready cooked Spätzle egg noodles for serving, optional, amount unspecified · Ready cooked German red cabbage for serving, optional, amount unspecified · Additional fresh thyme OR rosemary for garnish, optional, amount unspecified