Classic Sauerbraten

0
Average: 0 (0 votes)
(0 votes)
Classic Sauerbraten
share Share
print
bookmark_border Copy URL
Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 d. 3 h. 40 min.
Ready in
Calories:
600
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie600 kcal(29 %)
Protein58.23 g(59 %)
Fat13.73 g(12 %)
Carbohydrates32.93 g(22 %)
Sugar added0 g(0 %)
Roughage3.93 g(13 %)
Vitamin A358.2 mg(44,775 %)
Vitamin D0 μg(0 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.68 mg(62 %)
Niacin23.71 mg(198 %)
Vitamin B₆1.76 mg(126 %)
Folate40.71 μg(14 %)
Pantothenic acid2.34 mg(39 %)
Biotin2.88 μg(6 %)
Vitamin B₁₂7.15 μg(238 %)
Vitamin C10.87 mg(11 %)
Potassium1,531.91 mg(38 %)
Calcium122.97 mg(12 %)
Magnesium110.68 mg(37 %)
Iron9.15 mg(61 %)
Iodine1.5 μg(1 %)
Zinc18.07 mg(226 %)
Saturated fatty acids4.55 g
Cholesterol170 mg

Ingredients

for
4
Ingredients
650 milliliters
80 milliliters
4
1
3
2
½ teaspoon
1 kilogram
2
1
100 grams
1 tablespoon
freshly ground Pepper
1 tablespoon
50 grams
40 grams
How healthy are the main ingredients?
Juniper berries

Preparation steps

1.

For the marinade, combine the red wine, vinegar, juniper berries, bay leaf, cloves, allspice and the peppercorns in a bowl. Add the meat, making sure it is submerged in the liquid. Cover and refrigerate for 1-2 days, adding more red wine if needed. 

2.

Preheat the oven to 160°C (approximately 320°F).

3.

Peel the onion, carrot and celery root and cut into pieces.

4.

Heat the oil in a roasting pan. Remove the beef from the marinade, pat dry with paper towels and season with salt and pepper. Saute in the roasting pan until brown on all sides then remove from the pan. Add the vegetables and saute until lightly brown. Add the tomato paste and saute briefly. Deglaze with some of the red wine marinade and bring to a boil. Place the meat back into the pan and let stew for 2.5 hours in the oven. 

5.

Remove the meat from the sauce and pass the sauce through a sieve into a saucepan. Crumble the pumpernickel into the pan and add the raisins. Bring to a boil. Simmer the sauce to the desired consistency. Season with salt and pepper. Thicken with some cornstarch if desired.  

6.

Cut the beef in slices and serve dressed with some sauce.