German > Braised Beef > Red Wine Braised

Red Wine Braised Rinderbraten Recipe

Ingredients with Measurements:
- 3 lbs beef rump roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:

1. Preheat oven to 325°F.

2. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.

3. Season beef rump roast with salt and pepper.

4. Sear the beef rump roast on all sides until browned, about 5 minutes per side.

5. Remove the beef rump roast from the pot and set aside.

6. Add chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.

7. Add red wine, beef broth, tomato paste, brown sugar, bay leaves, and dried thyme to the pot and stir to combine.

8. Return the beef rump roast to the pot and spoon some of the liquid over the top.

9. Cover the pot with a lid and transfer to the preheated oven.

10. Braise the beef rump roast for 3-4 hours, or until tender and easily shredded with a fork.

11. Remove the pot from the oven and transfer the beef rump roast to a cutting board.

12. Let the beef rump roast rest for 10 minutes before slicing.

13. Meanwhile, strain the braising liquid through a fine-mesh sieve into a saucepan.

14. Simmer the braising liquid over medium heat until reduced and thickened, about 10 minutes.

15. Season the braising liquid with salt and pepper to taste.

16. Serve the sliced beef rump roast with the reduced braising liquid.


- Time:
Preparation time: 20 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 6 servings

Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 8g
- Protein: 52g

Substitutions for ingredients:
- Beef rump roast can be substituted with chuck roast or brisket.
- Red wine can be substituted with beef broth or chicken broth.
- Tomato paste can be substituted with ketchup or tomato sauce.
- Brown sugar can be substituted with honey or maple syrup.

Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use white wine instead of red wine for a lighter flavor.
- Add mushrooms to the pot for a more earthy flavor.

Tips and tricks:
- Searing the beef rump roast before braising adds flavor and helps to lock in moisture.
- Letting the beef rump roast rest before slicing allows the juices to redistribute and results in a more tender and juicy meat.
- Use a meat thermometer to ensure the beef rump roast is cooked to the desired temperature.

Storage instructions:
- Store leftover beef rump roast and braising liquid separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat beef rump roast and braising liquid separately in a saucepan over low heat until warmed through.

Presentation ideas:
- Serve sliced beef rump roast on a platter with the reduced braising liquid drizzled over the top.
- Garnish with fresh herbs such as parsley or thyme.

Pairings:
- Serve with roasted potatoes or mashed potatoes.
- Pair with a side salad or steamed vegetables.

Suggested side dishes:
- Roasted potatoes
- Mashed potatoes
- Steamed vegetables
- Side salad

Troubleshooting advice:
- If the braising liquid is too thin, simmer it over medium heat until reduced and thickened.
- If the beef rump roast is tough, it may need to be braised for a longer period of time.

Food safety advice:
- Use a meat thermometer to ensure the beef rump roast is cooked to an internal temperature of 145°F.
- Store leftover beef rump roast and braising liquid separately in the refrigerator for up to 3 days.

Food history:
- Rinderbraten is a traditional German beef roast that is often braised with red wine and served with a rich gravy.

Flavor profiles:
- The beef rump roast is tender and juicy, with a rich and savory flavor from the red wine and beef broth.
- The braising liquid is thick and flavorful, with a hint of sweetness from the brown sugar.

Serving suggestions:
- Serve with a glass of red wine for a complete meal.

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Region: German

Taste: Savory, Rich, Tangy, Herbaceous, Earthy, Aromatic