Sauerbraten

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Sauerbraten
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Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 3 h. 45 min.
Ready in
Calories:
731
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie731 kcal(35 %)
Protein61 g(62 %)
Fat37 g(32 %)
Carbohydrates19 g(13 %)
Sugar added1 g(4 %)
Roughage4.8 g(16 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.6 mg(22 %)
Vitamin K29.7 μg(50 %)
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 %)
Potassium1,570 mg(39 %)
Calcium82 mg(8 %)
Magnesium96 mg(32 %)
Iron8.7 mg(58 %)
Iodine17 μg(9 %)
Zinc15.6 mg(195 %)
Saturated fatty acids18.3 g
Uric acid360 mg
Cholesterol201 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 (such as from the shoulder)
salt
peppers
3 Tbsps 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 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.

2.

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.

3.

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.

4.

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. 

5.

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.

6.

Serve as desired with potato dumplings.