Recipe by Kristen Sullivan

The result of this recipe is a wonderfully flavored roast, though it is slightly on the peppery side. If you are not especially fond of pepper, reduce the amount from 1 tsp. to 1/2 tsp.

• red wine (to marinate beef)

• 2 lbs. beef sirloin roast
• 2 medium onions
• 2 cups beef broth
• 2 cups red wine
• 1 tsp. pepper
• 1/2 tsp. cloves
• 1/2 tsp. ginger
• 1/2 tsp. salt

Marinate meat in wine overnight. Put Broth, spices and 2 cups wine into a pot with meat. Boil until cooked (mine took about an hour). Place beef in a roasting pan in oven at 325°F for about 15-20 minutes (or until excess juices have drained from meat, and meat is slightly browned).

Source [Das Kuchbuch der Sabina Welserin, V. Armstrong (trans.)]: 152 To make a good roast. Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein. Do not over salt it.

© Copyright 2008 Kristen Sullivan