Pressure Cooker Sauerbraten (German Pot Roast)

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Pressure Cooker Sauerbraten (German Pot Roast)
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 1 hr 35 min.
Ready in
Calories:
799
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie799 kcal(38 %)
Protein102.11 g(104 %)
Fat27.69 g(24 %)
Carbohydrates29.64 g(20 %)
Sugar added1.11 g(4 %)
Roughage4.8 g(16 %)
Vitamin A690.33 mg(86,291 %)
Vitamin D0 μg(0 %)
Vitamin E1.86 mg(16 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.69 mg(63 %)
Niacin30.73 mg(256 %)
Vitamin B₆1.57 mg(112 %)
Folate52.14 μg(17 %)
Pantothenic acid2.23 mg(37 %)
Biotin2.75 μg(6 %)
Vitamin B₁₂5.85 μg(195 %)
Vitamin C13.99 mg(15 %)
Potassium1,234.78 mg(31 %)
Calcium105.3 mg(11 %)
Magnesium89.41 mg(30 %)
Iron10.59 mg(71 %)
Iodine1.5 μg(1 %)
Zinc17.73 mg(222 %)
Saturated fatty acids9.63 g
Cholesterol285 mg

Ingredients

for
4
Ingredients
2 onions
7 ounces Celery root
2 carrots
7 ounces dry Red wine
3 ounces Red wine vinegar
1 bay leaf
3 cloves
1 teaspoon peppercorns
1 teaspoon Juniper berries
2 ½ pounds Beef (such as shoulder)
1 tablespoon Tomato paste
3 tablespoons raisins
1 teaspoon sugar beet syrup
How healthy are the main ingredients?
raisinsTomato pasteonioncarrotclovesJuniper berries

Preparation steps

1.

Peel the onions, celery root and carrots and dice. Transfer to a saucepan along with the wine, vinegar and 1 cup water. Add the herbs and spices and bring to a boil. Let cool. 

2.

Rinse the meat, pat dry and place in a large bowl or pot. Cover with the marinade and chill in the refrigerator for 2-3 days, stirring 2-3 times. 

3.

Remove the meat from the marinade, pat dry, season with salt and pepper and sear in hot butter in a pressure cooker. Remove.

4.

Strain the marinade and sauté the drained vegetables until browned. Add the tomato paste and sauté briefly. Deglaze with a little marinade. Return the meat to the pan and add enough marinade to come halfway up the sides of the meat. Secure the lid, bring to pressure and simmer for about 40 minutes. Remove from heat and let the pressure dissipate naturally. Open the lid. 

5.

Wrap the meat in foil and let rest. Strain the sauce and simmer until reduce slightly. Add cornstarch to thicken, if desired. Add the raisins and simmer for a few minutes. Add the molasses, season with salt and pepper and serve with the sliced beef and red cabbage and dumplings, if desired. 

6.
The stain pour through a sieve and fry the drained vegetables in brown pot. The tomato paste sauté briefly, then deglaze with a little marinade. The meat put back into the Duromatic, so it is to about half in liquid. The Duromatic close and simmer for about 40 minutes at a constant power setting. 2 Then remove from heat, wait until all the pressure has reduced and open the lid.
7.
Take the meat and wrap in aluminum foil. Strain the sauce through a sieve and let simmer a little demand still or add liquid. For more binding at will bind with starch. Put the raisins in the sauce, simmer for a few minutes and sweeten with sugar beet molasses. Season with salt and pepper and serve with the sliced ​​marinated beef.
8.
Serve as desired Red Cabbage and Dumplings.