Red Wine Marinated, Roasted Beef Shoulder

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Before our trip to Germany over Christmas last year, I asked my family to please share with me their very favorite recipes. The first person to respond was my uncle Gerd, who texted me pictures from a Bavarian cookbook by famous, German chef Alfons Schuhbeck. My mouth started watering immediately and so Gerd’s favorite Böfflamott roast recipe quickly found a spot for a blog post in January (more family recipes to come in the following months!).

A Bavarian Roast that’s Rustic, Flavorful & Heavenly

The recipe first asks you to marinate the beef shoulder (I used a little larger, 4 lb piece) for several days in a mixture of caramelized sugar and red wine (Affentaler Pinot Noir described below would be a great option!), before pan-roasting it, and then cooking it with a variety of vegetables and spices for a total of 3 hours until the meat is tender. Your kitchen will smell delightful and your taste buds will thank you for days! Served with homemade potato dumplings, red cabbage and a gravy made from reduced cooking liquids, this dish is heaven on a plate.

Böfflamott Wine Pairing: Affentaler Pinot Noir

Böfflamott pairs perfectly with Affentaler’s Pinot Noir – it’s rich, yet fruity with ripe aromas of cherries and berries. From Germany’s Baden section of Baden-Württemberg, Pinot Noir grows well right along the Rhein river, making it one of the most common red grapes grown in Germany. If you haven’t tried a German Pinot Noir, it’s about time! Check Niche Import Co’s website for availability in your area.

Raspberry Tiramisu Coming Monday!

Thank you for stopping by my blog! Please stay a while, drool over some delicious German food, leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes! Next week I will share a delicious recipe for Valentine’s Day: Raspberry Tiramisu using rich, Schladerer Himbeer Liqueur.

Ingredients for 4 servings:

Recipe from Alfons Schuhbeck’s book “Bayerisch genießen”


  • 1 Tbsp powdered sugar
  • 1 750 ml bottle of red wine (Affentaler Pinot Noir is great, but Malbec, Cabernet Sauvignon or Shiraz would be wonderful as well!)
  • 3 lb beef shoulder


  • 3.5 oz (100 g) celery root
  • 5.3 oz (150 g) yellow onion
  • 2.8 oz (80 g) carrot
  • 2 Tbsp olive oil
  • 1 Tbsp tomato paste
  • 1 Tbsp + 1 tsp (2 cl) cognac
  • 2 c (500 ml) chicken broth
  • 1/2 tsp whole allspice (I couldn’t find the whole version, so I added 1/4 tsp ground)
  • 1/2 tsp black peppercorns
  • 2 star anis
  • 1/2 in (1 cm) piece of cinnamon stick
  • 5 juniper berries
  • 1 bay leaf
  • 1 halved garlic clove
  • 2 slices of fresh ginger
  • a piece of lemon peel
  • a piece of orange peel
  • 2 Tbsp powdered sugar
  • 3.5 Tbsp (50 ml) red wine vinegar
  • 2.5 Tbsp (40 g) cold butter
  • salt, cayenne pepper & sugar to taste


  1. To create the marinade, in a medium sized pot, let powdered sugar melt and caramelize until light brown. Add in the red wine and bring to a boil over high heat. Let cool completely. Place the beef shoulder in a large container (I actually used a gallon size freezer bag), pour the wine marinade onto it and let marinade in your fridge for 3 to 6 days.
  2. Peel the vegetables and cut into chunks. Remove the meat from the marinade and pat dry. Pour the marinade into a pot and reduce to a third of the liquid, removing any foam with a skimmer.
  3. Add oil in a large pot over medium heat, and brown the beef from all sides, then remove it from the pot (mine sprayed hot oil a lot, so make sure to use a splatter guard). Add the tomato mark to the oil and let brown for 30 seconds to a minute while stirring, then add the cognac, the reduced marinade and chicken broth. Return the beef to the liquid and add the chopped up vegetables. Cover with a lid and let roast on the stovetop for 3 to 4 hours at just below boiling, until the meat is tender.
  4. 20 minutes before the end of cooking time, add in the allspice, pepper, anis, cinnamon, juniper berries, bay leaf, garlic, ginger, lemon peel and orange peel.
  5. Remove the beef and strain the roasting liquid, maybe returning it to the pot to let reduce some more if still too thin.
  6. In a small skillet, caramelize the powdered sugar over medium high heat, then pour vinegar into the skillet and let boil down until the mixture has a syrup-like consistency.
  7. Add butter to the reduced roasting liquid and season to taste with vinegar mixture, salt, cayenne pepper and sugar.
  8. Cut the beef into slices and cover in sauce. Serve with potato dumplings and braised red cabbage. Guten Appetit!

Sophie’s Böfflamott Tools & Entertaining Picks

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Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.