Sauerbraten

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Sauerbraten
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Health Score:
6,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 3 h. 45 min.
Ready in
Calories:
665
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie665 kcal(32 %)
Protein61 g(62 %)
Fat30 g(26 %)
Carbohydrates19 g(13 %)
Sugar added1 g(4 %)
Roughage4.8 g(16 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.3 mg(19 %)
Vitamin K29.1 μg(49 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin27 mg(225 %)
Vitamin B₆0.8 mg(57 %)
Folate61 μg(20 %)
Pantothenic acid2.5 mg(42 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂14.4 μg(480 %)
Vitamin C10 mg(11 %)
Potassium1,569 mg(39 %)
Calcium82 mg(8 %)
Magnesium96 mg(32 %)
Iron8.6 mg(57 %)
Iodine17 μg(9 %)
Zinc15.5 mg(194 %)
Saturated fatty acids13.6 g
Uric acid360 mg
Cholesterol181 mg
Complete sugar16 g

Ingredients

for
4
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
How healthy are the main ingredients?
BeefraisinsTomato pasteonioncarrotcloves

Preparation steps

1.

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.

2.

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. 

3.

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. 

4.

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. 

5.

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. 

6.

Slice beef and drizzle with sauce. Serve, as desired, with red cabbage and potato dumplings.