Recipe with honey

Forest honey and red wine marinade for braised meat

The robust, spicy SUMMSTOFF forest honey gives the dark red wine marinade depth and blends the tart notes harmoniously.

⏱ Prep 15 min · 6 servings

Ingredients

• 400 ml dry red wine
• 3 tbsp forest honey
• 4 tbsp rapeseed oil
• 2 tbsp red wine vinegar
• 2 cloves of garlic
• 1 onion
• 2 bay leaves
• 5 juniper berries
• 1 tsp coarsely ground black pepper
• 1 tsp salt

Method

1. Peel the onion and garlic and dice finely.
2. Stir the forest honey with the red wine vinegar and rapeseed oil until smooth.
3. Stir in the red wine until the honey has dissolved completely.
4. Add the onion, garlic, bay leaves, juniper, pepper and salt.
5. Place the meat (e.g. braising beef, approx. 1.2 kg) in the marinade and cover completely.
6. Cover and leave to marinate in the fridge for at least 12 hours, turning once.
7. Before braising, pat the meat dry and strain the marinade through a sieve, collecting it for the sauce.

Nutrition per serving (approx.): 140 kcal · Fat 9 g · Carbohydrates 9 g · Protein 1 g

Tip: After searing, deglaze with the strained marinade and a little stock – this makes a rich braising sauce.

Honey used: View forest honey in the shop →

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