German Sauerbraten with Raisins and Gingerbread Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.3 mg | (228 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 14.4 μg | (480 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,610 mg | (40 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 15.7 mg | (196 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 onions
- 200 grams Celery root
- 2 carrots
- 500 milliliters dry Red wine
- 100 milliliters Red wine vinegar
- 1 bay leaf
- 3 cloves
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 ⅕ kilograms Beef (shoulder)
- salt
- peppers
- 1 Tbsp clarified butter
- 1 Tbsp Tomato paste
- 40 grams Gingerbread sauce
- 60 grams raisins
Preparation steps
Peel the onions, celery root and carrots and dice. Bring the wine, vinegar and 250 ml (approximately 1 cup) water to a boil in a saucepan with the herbs and spices then let cool.
Rinse the meat, pat dry and place in a large bowl or saucepan. Pour the marinade over top so that the meat is covered, adding more red wine if necessary, cover and marinate for 2-3 days in the refrigerator, turning 2-3 times.
Remove the meat from the marinade, pat dry and season with salt and pepper. Melt the butter in a roasting pan and sear the meat on all sides.
Strain the marinade through a fine-mesh sieve and sauté the drained vegetables in the roasting pan until golden brown. Add the tomato paste and cook briefly then deglaze with a little marinade. Return the meat to the pan, add enough marinade to come halfway up the sides of the meat, cover and simmer for about 2-3 hours, turning occasionally and adding more liquid as necessary.
Remove the meat from the roasting pan and wrap in foil. Strain the sauce through a fine-mesh sieve and simmer until slightly reduce. Add the gingerbread sauce and raisins and simmer for 3-5 minutes. Season with salt and pepper and transfer to serving plates along with the sliced beef.
Serve with buttered noodles, if desired.
