A Good Roast

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.

Country: Germany
Century: 16th

  • 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 f rom meat, and meat is slightly browned).

Original Recipe Sources

Source [Das Kuchbuch der Sabina Welserin, T. Gloning (transcr.)]: 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.

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