Glühweinbraten: German Mulled Wine Roast

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 Tbsp 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 1/2 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 Tbsp 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!