Sauerbraten
Nutritional values
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 14.4 μg | (480 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,569 mg | (39 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 15.5 mg | (194 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 16 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 roast)
- salt
- peppers
- 1 Tbsp clarified butter
- 1 Tbsp Tomato paste
- 50 grams raisins
- 1 tsp sugar beet syrup
Preparation steps
Peel and dice onions and carrots. Rinse and dice celery. Combine vegetables, wine, vinegar and 250 ml (approximately 1 cup) of water in a saucepan. Add spices and bring a boil. Remove from heat and let cool.
Rinse beef, pat dry and place in a large bowl or pot. Pour vegetable mixture over beef, enough to cover beef. Add moe win, if needed. Cover and chill for 2-3 days. Baste or rotate daily.
Remove beef from marinade, pat dry and season with salt and pepper. Heat butter in a pan and sear beef on all sides. Remove beef from pan.
Pour marinade through a sieve. Brown drained vegetables in pan drippings. Add tomato paste, sauté briefly, then deglaze with a little marinade. Return beef to pan and make sure there is enough liquid to cover half the beef. Cover and simmer for about 2.5-3 hours. Flip beef and baste throughout.
Remove beef from pan and wrap in aluminum foil. Pour sauce through a sieve and simmer. Thicken with cornstarch as desired. Add raisins, simmer for a few minutes and sweeten with sugar beet molasses. Season with salt and pepper.
Slice beef and drizzle with sauce. Serve, as desired, with red cabbage and potato dumplings.
