Sauerbraten
Nutritional values
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| 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 | 1,570 mg | (39 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 15.6 mg | (195 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 201 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 (such as from the shoulder)
- salt
- peppers
- 3 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 50 grams raisins
- 1 tsp sugar beet syrup
Preparation steps
Peel and dice the onions, celery root and carrots.
In a saucepan, bring the wine, vinegar and 250 ml (approximately 1 cup) of water and the spices to a boil. Remove from the heat and let cool.
Rinse the meat, pat dry and place in a large noncorrosive bowl or pot. Pour the wine mixture over so that the meat is covered. If necessary add more red wine. Cover and refrigerate 2-3 days, turning the meat twice a day in the liquid.
Remove the meat from the marinade, pat dry, season with salt and pepper. Heat the butter in a large Dutch oven and saute the meat until browned all over. Remove, reserving the pan.
Pour the wine marinade through a sieve, reserving both the liquid and the vegetables. Add the vegetables to the pan the meat browned in and saute until lightly browned. Add the tomato paste, sauté briefly, then deglaze with a little marinade. Return the meat to the pan with enough of the marinade to cover the meat halfway.
Cover and simmer over low heat, turning the meat over once or twice and adding more if necessary, until the meat is tender, 2 1/2-3 hours.
Remove the meat from the pan and wrap in aluminum foil. Strain the sauce through a sieve into a saucepan and let simmer a little (if there isn't enough, add a little more of the marinade.
For a thicker sauce, dissolve some cornstarch in a little cold water and stir it into the simmering sauce, cooking until lightly thickened. Add the raisins, simmer for a few minutes and sweeten with sugar beet syrup. Season with salt and pepper and serve with the sliced marinated beef.
Serve as desired with potato dumplings.
