An elegant winter dish with balance and sophistication: Tender pink roast beef, served with a crisp, aromatic red cabbage salad and a spicy mustard dressing – a light but flavourful winter dish. The interplay of savoury meat, fresh red cabbage and creamy seasoning makes this dish a perfect candidate for a sophisticated wine pairing.
But which wines harmonise perfectly with this dish? In this article, you’ll find out which red and white wines work perfectly with roast beef and red cabbage salad – and why! 🍷
🍷 Perfect wine pairing for roast beef with red cabbage salad
Why is roast beef with red cabbage salad an exciting wine pairing? This dish combines three key flavour components: tender meat, fruity and tangy red cabbage & spicy dressing. On the one hand, the wine must have enough structure and body to accompany the meat, but it must also not be too tannic so that it does not clash with the acidity of the red cabbage.
1. pinot noir (e.g. Burgundy, Germany or New Zealand)
✔ Why does it fit perfectly?
- Elegant acidity & fine fruit harmonise with the fresh note of red cabbage
- Few tannins prevent a collision with the mustard dressing
- Flavours of cherry, raspberry & forest floor round off the roast beef perfectly
➡ Tip: A mature Pinot Noir from Baden or a Burgundy from the Côte de Nuits complements the dish perfectly.
2. Sangiovese (z. B. Chianti Classico, Toskana)
✔ Why does Sangiovese work?
- Red fruit & light spice enhance the flavours of meat & dressing
- Medium acidity balances the freshness of the red cabbage
- Gentle tannins & slightly earthy notes round off the dish
➡ Tip: A Chianti Classico Riserva with fine oak barrel ageing makes for a well-rounded, elegant pairing.
3. chardonnay (e.g. Burgundy or California)
✔ Why is Chardonnay a surprising but great choice?
- Creamy texture & subtle woody notes harmonise with the mustard butter
- Light acidity & mineral elegance emphasise the freshness of the red cabbage
- Full flavour & body balance out the roast beef
➡ Tip: A mature Meursault (Burgundy) or a Californian Chardonnay offer an exciting white wine alternative.
Roastbeef mit winterlichem Rotkohlsalat & Senf-Dressing
Kochutensilien
- 1 Bratpfanne für das Steak
- 1 Schneidebrett & Messer
- 1 Schüssel für den Salat
- 1 Schneebesen für das Dressing
Zutaten
Für das Roastbeef:
- 2 Roastbeef-Steaks (je ca. 200 g)
- 2 EL Olivenöl
- 1 EL Butter
- Salz & schwarzer Pfeffer
Für den Rotkohlsalat:
- 250 g Rotkohl (fein geschnitten)
- 1 Apfel (gerieben)
- 1 EL Apfelessig
- 1 TL Honig
- 1 EL Olivenöl
- Salz & Pfeffer
Für das Senf-Dressing:
- 1 TL grober Senf
- 1 TL Dijon-Senf
- 1 TL Zitronensaft
- 3 EL Olivenöl
- 1 TL Honig
Zubereitung
- Roastbeef vorbereiten: 30 Minuten vor dem Braten aus dem Kühlschrank nehmen.
- Salat zubereiten: Rotkohl mit Apfel, Essig, Honig, Öl, Salz & Pfeffer vermengen.
- Dressing mixen: Senf, Zitronensaft, Honig & Olivenöl verrühren.
- Steak braten: Olivenöl in einer Pfanne erhitzen, Steak von jeder Seite 2-3 Minuten anbraten.
- Ruhen lassen: Steak mit Butterflocke 5 Minuten ruhen lassen.
- Anrichten: Mit Rotkohlsalat & Dressing servieren.
