Sauerbraten

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Sauerbraten
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Health Score:
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 3 d. 2 h. 30 min.
Ready in

Ingredients

for
6
Ingredients
1 ½ kilograms Beef
For the marinade
2 onions
4 cloves
1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
300 milliliters dry Red wine
150 milliliters White vinegar
1 bay leaf
1 teaspoon peppercorns
1 teaspoon Juniper berries
For braising
40 grams clarified butter
250 milliliters Beef broth
4 tablespoons raisins
salt
peppers
sugar
dark sauce thickener (as desired)
How healthy are the main ingredients?
BeefraisinsonionclovesJuniper berriessalt

Preparation steps

1.

Rinse meat, pat dry, tie with kitchen string and place in a bowl with a lid.

2.

For the marinade: Peel the onions and stud with cloves. Rinse and coarsely chop the soup vegetables. In a saucepan, bring 1.5 liters (approximately 6 cups)of water, red wine, vinegar and spices to a boil, let cool and pour over the meat. Cover and marinate in the refrigerator for up to 3 days, turning the meat several times.

3.

For braising: Lift the meat from the marinade and pat dry. Heat the clarified butter in a Dutch oven and saute the meat on all sides. Pour in the broth, bring to a simmer and cook over medium heat until tender, about 2 hours. Remove the meat, tent in foil and let stand 10 minutes.

4.

Strain the marinade and add 1/8  to the cooking liquid. Add raisins, season with salt, pepper and sugar and thicken as desired with gravy.