Roast Beef in Red Wine

Put the beef in a suitable bowl (not metal), add chopped vegetables and spices and pour the wine. Leave for at least 12 hours. Turn a few times to the other side.

Take the meat out of the marinade, rub it dry, rub it with salt and pepper and fry it in the hot fat from all sides. Take the meat out of the Reindl and put it aside.

Sauté the onions and garlic in the oil and then gradually add the vegetables, herbs and spices. Extinguish with the wine from the marinade, perhaps adding more wine.

Put the beef and the pig’s foot, cut lengthwise, into the Reindl so that the meat is surrounded by the vegetables. Cover and place in the oven heated to 200 °C for 2 to 2 1/2 hours, gradually adding the remaining wine.

After this time, turn off the oven and let the meat rest for one night.

Before serving, heat the meat in the oven heated to 220°C for 20 minutes, cut into slices and arrange in flakes on a preheated meat platter.

Cut the pork rind of the pig’s foot into strips and place over the meat. Season the sauce, perhaps repeatedly, with salt and freshly ground pepper to taste and pour over the meat.

As a Christmas menu: Lemon soup

Chicken pate

Baden pike dumplings Roast beef in red wine Christmas zabaglione

Our tip: As an alternative

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