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Dec 28, 2006 03:54 AM

Rindsbraten [split from General Topics]

I have made this myself, is this what you are refering too?
(I also make corned beef tongue.)


3 to 4 lb boneless pot roast of beef
(rump,chuck or round)
2 cups red wine
2 medium size onions chopped
3 medium carrots pared and sliced'
i clove garlic
1 bay leaf
1/4 tsp pepper
4 sprigs parsley

Marinate roast in the above marinade overnight or for at least 12 hrs. Keep
covered in the refrigerator turning meat periodically.

Drain meat when ready to cook and dry wit paper towel. Reserve marinade.
Coat meat with flour salt and pepper and melt 3 tbs butter in Dutch oven or
lg. heavy pot.
Brown meat on all sides then add marinade and add 2 more cups of red wine.
Cover and bring to a boil. Lower heat and simmer for 3 hrs or till tender.
Remove meat, strain liquid then return liquid to pot. Thicken gravy with 1
cup of water into which 1/2 cup of flour has been blended. Add this flour
mixture to boiling gravy slowly until the consistency wanted is obtained.

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  1. What is the difference between this a Bouef a la mode?

    1. Although your recipe sounds mighty tasty munch_kin it is not similar to the Spice Round those of us old school Nashvillians were accustomed to. Spice Round Nashville-Style had a definite cinnamon-cloves taste to it, no sauce nor gravy involved, and pieces of flavored suet injected within the meat.