Glühweinbraten: German Mulled Wine Roast

dirndl kitchen glühweinbraten mulled wine roast recipe3

5 from 1 vote

Glühweinbraten: German Mulled Wine Roast

It's Glühwein season yet again! For this German recipe, I immersed a beef chuck roast in an entire bottle of mulled wine - pure Winter comfort food.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner, Main Course

Cuisine: German

Keyword: Christmas roast recipe, German beef roast recipe, German christmas beef roast recipe, German Christmas roast recipe, German roast with hot spiced wine recipe, Glühwein Braten recipe, Glühweinbraten Rezept, Recipe for German spiced roast, roast with hot spiced wine

Servings: servings

Calories: 976kcal

Ingredients

1 kg beef chuck roast
1 liter Glühwein I used the Christkindles Markt Glühwein by Gerstacker. If you need to add more liquid, it's good to have some beef broth handy.
2 yellow onions
3 cloves garlic
2 twigs fresh thyme
2 twigs fresh rosemary
2 teaspoon sea salt
10 whole peppercorns
5 whole allspice
10 whole juniper berries
2 dried bay leaves
100 ml heavy whipping cream 50 to 100 ml
2 tablespoon lingonberry jam I like the organic one you can buy at IKEA. If you can't find it, you can use cranberry sauce or jam or blackberry jam.

Instructions

Grind together the spices (this little grinder has served me well and I use it for coffee as well!), finely chop up the herbs and combine. Pat dry the beef, rub on a little oil, then rub the ground up spices into the meat.
In a large pot (make sure you have a lid for it), heat 1 tablespoon of oil over medium high. Once hot, add the seasoned beef and sear on all sides for a couple of minutes.
Chop the onion into medium sized pieces, mince the garlic and add to the beef. Sauté for a couple of minutes until starting to brown. Add the wine and bring to a boil. Reduce heat to medium low, add a lid, and let simmer for 1 ½ to 2 hours.
Remove the meat from the sauce onto a plate and cover with foil to keep warm and allow to rest. Pour the liquids through a strainer (optional) and return liquids to the pot and let simmer on medium for 5 to 10 minutes to reduce and allow to naturally thicken.
Add 50 ml of cream (and more if desired), 2 tablespoon of lingonberry jam and season with salt and pepper. If you would like the sauce to be thicker, you can whisk a little sauce together with some cornstarch or flour, return to the pot and bring back to a boil, so the sauce actually thickens. Repeat this if needed.
@W3I like to serve this roast with Spätzle (German egg noodles - you can use this recipe if you don't have one. So simple and good!) and Rotkohl (German red cabbage) and garnish with some more fresh herbs. Guten Appetit!

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