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 (such as from the shoulder)
- salt
- peppers
- 1 Tbsp clarified butter
- 1 Tbsp Tomato paste
- 50 grams raisins
- 1 tsp sugar beet syrup
Preparation steps
Peel and dice the onions, celery and carrots. In a saucepan bring the wine, vinegar and 250 ml (approximately 1 cup) of water and the spice to a boil. Remove from the heat and let cool.
Rinse the meat, pat dry and place in a large bowl or pot. Pour the wine mixture over the meat to cover (if necessary add some red wine), cover and refrigerate 2-3 days, turning the meat in the marinade 2-3 times.
Remove the meat from the marinade, pat dry and season with salt and pepper. Heat the clarified butter in a Dutch oven and saute until browned all over. Remove.
Drain the marinade through a sieve and reserve. Add the drained vegetables to the pan and cook, stirring until browned. Add the tomato paste, sauté briefly and deglaze with a little of the marinade. Return the meat to the pan (it should be half covered with liquid). Cover and simmer over low heat, turning the meat occasionally and adding more of the marinade 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 simmer briefly (if there isn't enough liquid for a sauce, add more of the marinade.) If a thicker sauce is desoired, stir a little cornstarch into some cold water, add to the simmering sauce and cook, stirring until thickened.
Add the raisins to the sauce, simmer for a few minutes and sweeten with the sugar beet molasses. Season with salt and pepper and serve with the sliced marinated beef.
If desired, serve with potato dumplings.
