Pressure Cooker Sauerbraten (German Pot Roast)
(Percentage of daily recommendation)
|Calorie||799 kcal||(38 %)|
|Protein||102.11 g||(104 %)|
|Fat||27.69 g||(24 %)|
|Carbohydrates||29.64 g||(20 %)|
|Sugar added||1.11 g||(4 %)|
|Roughage||4.8 g||(16 %)|
|Vitamin A||690.33 mg||(86,291 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.86 mg||(16 %)|
|Vitamin B₁||0.27 mg||(27 %)|
|Vitamin B₂||0.69 mg||(63 %)|
|Niacin||30.73 mg||(256 %)|
|Vitamin B₆||1.57 mg||(112 %)|
|Folate||52.14 μg||(17 %)|
|Pantothenic acid||2.23 mg||(37 %)|
|Biotin||2.75 μg||(6 %)|
|Vitamin B₁₂||5.85 μg||(195 %)|
|Vitamin C||13.99 mg||(15 %)|
|Potassium||1,234.78 mg||(31 %)|
|Calcium||105.3 mg||(11 %)|
|Magnesium||89.41 mg||(30 %)|
|Iron||10.59 mg||(71 %)|
|Iodine||1.5 μg||(1 %)|
|Zinc||17.73 mg||(222 %)|
|Saturated fatty acids||9.63 g|
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.
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.
Remove the meat from the marinade, pat dry, season with salt and pepper and sear in hot butter in a pressure cooker. Remove.
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.
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.