Classic Pot Roast slow-cooked in bold sauce
Tender stewed beef soaked in red wine and spices, finished with a smooth, tangy-sweet sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithcarla.com.
Cooking tools:
- Fine-mesh sieve
- Mortar and pestle
- Rolling pin
- Pot
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Refrigerator
- Paper towel
- Ladle
- Tongs
- Wooden spoon
- Measuring spoon
Ingredients
- 2 große gelbe Zwiebeln, gewürfelt
- 2 große Karotten, gewürfelt
- 1 große Stange Lauch, gewürfelt
- 3 Knoblauchzehen, fein gehackt
- 2 Zweige Thymian
- 2 Zweige Rosmarin
- 2 Lorbeerblätter
- 8 Wacholderbeeren, leicht angedrückt
- 6 ganze Gewürznelken
- 10 schwarze Pfefferkörner, grob zerdrückt
- 2,5 Teelöffel grobes Meersalz
- 1 Esslöffel Zucker
- 480 ml trockener Rotwein
- 360 ml Rotweinessig
- 240 ml kräftige Rinderbrühe
- 80 g goldene Sultaninen (optional)
- 1,5–1,8 kg Rinder-Schmorbraten (Schulter oder Keule)
- 2 Esslöffel hitzebeständiges Pflanzenöl
- 10 Gewürzplätzchen (Printen oder Ingwerkekse), zerbröselt
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