Tender wine braised beef with bacon is served with spaetzle in this rich and flavourful dish inspired by Dr. Frankenstein’s time as a student of nature and science in Bavaria.
Frankenstein: A Gothic Culinary Journey
In Frankenstein, Mary Shelley weaves a tale of creation and ruin – and most importantly, hunger. Hunger for knowledge, power, love, companionship, and vengeance. To honour this gothic romance masterpiece, we are following the journey of Victor Frankenstein through food – from his days as an inquisitive scientist to his ultimate poetic ruin by the will of his unbridled creation.
Each recipe leads us through Dr. Frankenstein’s and the creature’s story – the frozen Arctic, a candlelit laboratory in Bavaria, the alpine woods and its cozy cottages, and the ultimate final act of vengeance enacted upon Dr. Frankenstein’s bride by the creature. These recipes draw on the landscapes and unique circumstances of the characters, reflecting the dualities defined by Frankenstein – isolation and familial warmth, love and vengeance, innocence and hubris. We invite you to devour these recipes either one at a time, at an autumnal gathering, or at your next book club!
Wine braised beef
As autumn settles over the Bavarian countryside, the vineyards surrounding the university town of Ingolstadt are crimson with the season’s harvest. Yet within the narrow confines of a dimly lit student room, Dr. Frankenstein shuts himself away from such beauty. While the world beyond his window celebrates abundance, he devotes himself instead to the austere pursuit of knowledge — anatomy, chemistry, and the mysteries of life itself. As Dr. Frankenstein inches closer to the secret of creating the spark of life, he dines alone in his study on a rich and comforting dish.
This red wine braised beef with bacon, served with buttered spätzle, is the kind of hearty meal a scholar might have once enjoyed between long hours in the laboratory. Rich and comforting, it carries the warmth of the season Dr. Frankenstein ignores: tender beef is simmered slowly in red wine and aromatic spices until infused with depth and flavour, smoky bacon adds a touch of richness, and buttery golden spätzle soaks up the sauce. A dish created from Bavaria’s harvest, it is a reminder of the pleasures and sacrifices of the living world — the life that Dr. Frankenstein is so desperate to recreate, master and command – and a stark contrast to the gentle vegetarian creature he creates who shuns the taking of life altogether.
Ingredients
Beef: For braising, choose a beef chuck roast. This tough cut becomes meltingly tender after low and slow braising. Other names for chuck roast are blade roast or cross rib roast. I like to cut the beef into 4 or 5 large chunks to shorten the cooking time as the meat will be pulled apart after. You could leave the roast whole if you prefer.
Bacon: Use a thick cut bacon cut into a dice or lardon.
Wine: Choose a decent, full-bodied red wine such as a merlot or cabernet sauvignon. There is no need to use an expensive wine when cooking – a basic wine will work just fine. To make this dish non-alcoholic, substitute with more broth.
Broth: Use a good quality beef broth.
How to Make Wine Braised Beef with Bacon
Brown the beef
Preheat the oven to 275°F. If desired, cut the beef into 4 or 5 smaller pieces. Heat the olive oil in a wide braiser or Dutch oven over medium high heat. Pat the beef dry and place in a single layer in the hot oil. Allow the beef to brown on the bottom before flipping and browning on the other side. Continue cooking the beef until all sides are browned. Remove to a plate and set aside. Spoon off any excess fat leaving only about 1 tbsp in the braiser.
Make the braising liquid
Turn the heat down to medium and add the diced bacon along with the onions. Cook 4-5 minutes, stirring occasionally, until the bacon begins to brown and the onions are softened. Add the minced garlic, cloves, allspice, and tomato paste and sauté for another minute. Carefully pour the wine into the braiser to deglaze the pan and then add the beef broth and bay leaves.
Return the beef and any accumulated juices to the pan along with the carrots. Turn the heat up and bring the liquid up to a simmer. Cover and then place in the oven.
Braise the beef
Braise the beef for 2 ½ to 3 hours until the meat is extremely tender. Flip the beef pieces in the braising liquid halfway through the cooking process. The beef is done when it can be easily pulled apart by a fork.
Serve the Wine Braised Beef with Bacon
When the beef is done, use a slotted spoon to remove the beef and vegetables from the braising liquid. Place the braiser over medium high heat and bring to a simmer. Skim off and discard the fat. Taste and adjust the seasoning as needed. In a small bowl whisk together the cornstarch and water to make a slurry.
When the liquid comes to a simmer, quickly stir in the slurry. Cook until the sauce is slightly thickened. Add more slurry if you prefer a thicker sauce. Use two forks to pull the chunks of beef apart into a few smaller pieces and then return to the pot along with the vegetables. Garnish with chopped parsley and serve with buttered spaetzle if desired. Enjoy!
