Burgundy roast

Beef Burgundy roast in red wine marinade with added pieces of vegetables before braising

Roast beef Burgundy style with red cabbage and potato dumplings

Burgundy roast is a way of preparing roast beef (occasionally also roasting other animals). The roast has its name from the Burgundy Wine , where he initially together with spices (u. A. Thyme ) stained is. Then the roast is braised with other ingredients such as carrots , mushrooms , onions and garlic . The roast is traditionally served with red cabbage and potato dumplings .

In Austria the dish is also called Burgundy-style beef roast .

literature

• Andrea Gloß (Red.): Dr. Oetker - meat from A – Z. Dr.-Oetker-Verlag, Bielefeld 2010, ISBN 978-3-7670-0712-3 , p. 23 ( limited preview in Google Book Search ).
• Franz Maier-Bruck : Burgundy roast in The Great Sacher Cookbook , p. 224, 1975 ISBN 3-7796-5070-3