I love this recipe because it’s like taking a cozy, aromatic journey to a festive European winter market right from my kitchen. The warm spices and rich flavors of red wine make this roast feel both luxurious and comforting, perfect for impressing friends or indulging in a soul-soothing weekend dinner.
I enjoy crafting warm and filling recipes, and Glühweinbraten is an ideal cozy dinner for chilly nights. This dish features a beef roast that weighs 1.5 kg and showcases warm spices and aromatic ingredients like a stick of cinnamon, cloves, and star anise.
The infusion of dry red wine brings forth an unexpected richness, while brown sugar and fresh orange slices add an inviting sweetness. Altogether, the flavors make for a most delectable roast.
Ingredients
Beef Roast:
High in protein, delivers iron and other vital nutrients.
Olive Oil:
Fats that are beneficial for heart health provide smooth richness.
Onion:
Contributes depth of flavor and provides fiber.
Garlic:
Imparts fragrance, possesses antibacterial qualities.
Dry Red Wine:
Boosts intricacy, abundant in antioxidants.
Orange:
Offers a suggestion of citrus and contains vitamin C.
Cinnamon Stick:
Warmth with a kick; possible health benefits.
Brown Sugar:
Imparts sweetness and undertones of caramel.
Thyme Leaves:
Herb that is rich in aroma, which adds earthiness and freshness.
Ingredient Quantities
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- 1.5 kg (3 to 3.5 lbs) beef roast (top round or chuck)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups dry red wine
- 1 cup beef broth
- 1 orange, sliced
- 1 cinnamon stick
- 4 whole cloves
- 2 star anise
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
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Instructions
1. Prepare the oven by setting it to 160°C (320°F) to preheat. Take the beef roast and dry it well all over with paper towels. It will go into the oven, along with all the wonderful seasonings that will coat the beef, so make sure this is good and dry all over so the first layer of seasoning—I always go with kosher salt and freshly cracked black pepper—will adhere well.
2. In a spacious Dutch oven or a heavy roasting pan, pour in the olive oil and place over medium-high heat. Using the same amount of time and heat, brown the beef roast on all sides until well-cooked and browned, then remove and set aside.
3. In the same skillet, add the onion, chopped fine, and the garlic, minced. Sauté until the onion is soft and translucent, about 5 minutes.
4. Add the dry red wine to the pan and deglaze it, using a wooden spoon to scrape the bottom and release any bits that are browned.
5. Pour in the beef broth. Add the orange slices, cinnamon stick, whole cloves, star anise, and brown sugar. Bring to a simmer.
6. Reinsert the beef roast into the pan. Add fresh thyme leaves and cover the Dutch oven with a lid or tightly with foil.
7. Move the pan to the oven that has been preheated and roast for around 3 to
3.5 hours, or until the beef is tender and pulls apart easily with a fork.
8. Every hour, check the roast and baste it with the wine mixture to make sure it remains moist. If necessary, add broth.
9. After finished, take the beef roast with care and place it on a cutting board to rest at least 15 minutes.
10. Remove the spices and orange slices from the cooking liquid using a strainer. Serve the strained saucy liquid alongside the carved beef roast. Enjoy your Gluhweinbraten!
Equipment Needed
1. Oven
2. Dutch oven or heavy roasting pan
3. Paper towels
4. Cutting board
5. Knife
6. Wooden spoon
7. Strainer
8. Measuring spoons
9. Measuring cups
10. Tongs
FAQ
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Q: Can I use another type of meat for this recipe?
A: While beef is traditional, you can use pork roast as an alternative. Adjust cooking times as necessary. -
Q: Is there a substitute for red wine in this recipe?
A: You can substitute the red wine with grape juice or non-alcoholic mulled wine for a non-alcoholic version. -
Q: How do I make sure the beef roast is tender?
A: It’s important to cook the roast slowly at a low temperature to ensure tenderness. Consider using a slow cooker for best results. -
Q: Can I prepare this recipe in advance?
A: Yes, you can marinate the beef overnight in the wine and spices to enhance the flavor. Cook it the next day for best results. -
Q: Is there a suggested side dish that complements this roast?
A: Serve the roast with red cabbage, mashed potatoes, or spaetzle for a traditional German meal.
Substitutions and Variations
Beef roast: For a different flavor, you can use pork shoulder or lamb roast instead.
Substitute beef broth and a splash of balsamic vinegar for dry red wine to create a non-alcoholic version.
Brown sugar: When using an alternative sweetener in place of brown sugar, try using honey or maple syrup.
Cinnamon sticks: You can use ground cinnamon, but decrease the amount to 1/2 teaspoon.
Fresh thyme leaves: Substitute 1 teaspoon dried thyme or opt for fresh rosemary to impart a flavor profile that’s a bit different yet equally delightful.
Pro Tips
1. Searing the Meat: Ensure the beef roast is thoroughly dried before searing to achieve a better Maillard reaction, which enhances the flavor. Let it rest at room temperature for about 30 minutes before cooking for more even cooking.
2. Layering Flavors: When sautéing the onions and garlic, add a pinch of salt to help them sweat and release their natural sweetness, which will add depth to your sauce.
3. Wine Reduction: Allow the red wine to reduce by half after deglazing and before adding the beef broth. This will concentrate the flavors and enhance the sauce’s richness.
4. Continuous Basting: If the liquid level seems to decrease too much during cooking, top it up with more beef broth or wine to keep the meat moist and flavorful.
5. Rest and Serve: After resting the beef, carve it into thick slices against the grain to ensure tenderness. Serve with some of the strained sauce poured over the top for extra flavor.
Gluhweinbraten German Mulled Wine Beef Roast Recipe
My favorite Gluhweinbraten German Mulled Wine Beef Roast Recipe
Equipment Needed:
1. Oven
2. Dutch oven or heavy roasting pan
3. Paper towels
4. Cutting board
5. Knife
6. Wooden spoon
7. Strainer
8. Measuring spoons
9. Measuring cups
10. Tongs
Ingredients:
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- 1.5 kg (3 to 3.5 lbs) beef roast (top round or chuck)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups dry red wine
- 1 cup beef broth
- 1 orange, sliced
- 1 cinnamon stick
- 4 whole cloves
- 2 star anise
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
“`
Instructions:
1. Prepare the oven by setting it to 160°C (320°F) to preheat. Take the beef roast and dry it well all over with paper towels. It will go into the oven, along with all the wonderful seasonings that will coat the beef, so make sure this is good and dry all over so the first layer of seasoning—I always go with kosher salt and freshly cracked black pepper—will adhere well.
2. In a spacious Dutch oven or a heavy roasting pan, pour in the olive oil and place over medium-high heat. Using the same amount of time and heat, brown the beef roast on all sides until well-cooked and browned, then remove and set aside.
3. In the same skillet, add the onion, chopped fine, and the garlic, minced. Sauté until the onion is soft and translucent, about 5 minutes.
4. Add the dry red wine to the pan and deglaze it, using a wooden spoon to scrape the bottom and release any bits that are browned.
5. Pour in the beef broth. Add the orange slices, cinnamon stick, whole cloves, star anise, and brown sugar. Bring to a simmer.
6. Reinsert the beef roast into the pan. Add fresh thyme leaves and cover the Dutch oven with a lid or tightly with foil.
7. Move the pan to the oven that has been preheated and roast for around 3 to
3.5 hours, or until the beef is tender and pulls apart easily with a fork.
8. Every hour, check the roast and baste it with the wine mixture to make sure it remains moist. If necessary, add broth.
9. After finished, take the beef roast with care and place it on a cutting board to rest at least 15 minutes.
10. Remove the spices and orange slices from the cooking liquid using a strainer. Serve the strained saucy liquid alongside the carved beef roast. Enjoy your Gluhweinbraten!
