A Good Beef Roast

Original

Ain güt brates zü machen. Nim kelberis oder ain lembratten von ainem ochsen, legs jn ain wein jber nacht, darnach stecks jn an ain spis, thü jn dan jn ain haffen, thü daran ain güte fleschbrie, zwiffel, wein, gewirtz, pfeffer, jmber, negellen vnnd lasß woll daran sieden, versaltz es nit.

Translation

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. - From The Cookbook of Sabina Welserin. Translated by Valiose Armstrong.

My Redaction

I used this recipe to cook a leg of goat. Because of how lean the goat meat was I added beef fat to the broth wine sauce the meat was cooked in. I also do not have a spit to roast meat on so I seared the meat before roasting it in the oven.

Cover meat in red wine and marinade over night. Remove and pat dry and sear meat on all sides for about 3-4 minutes. Add chopped onions, pepper, ginger, and other spices (I used clove and nutmeg) to beef broth and some of the wine srom the over night marinade. If you are using a lean cut of meat, render some beef fat and add this to the the broth as well. Add the meat and broth to a deep pot and roast covered until it is tender.