Sauerbraten By Rhenish Art
Nutritional values
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 40.5 μg | (68 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 12.4 μg | (413 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,588 mg | (40 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 kilogram Beef
- 500 milliliters dry Red wine
- 250 milliliters Red wine vinegar
- 2 cloves
- 2 bay leaves
- 8 white peppercorns
- 5 Juniper berries
- organic lemons
- 1 bunch Soup vegetables
- 1 onion
- 100 grams Smoked bacon
- 2 Gingerbread
- salt
- 4 Tbsps vegetable oil
- 2 Tbsps Red currant jelly
- freshly ground pepper
- 50 grams raisins
- 30 grams Almond slivers
Preparation steps
Place the meat in a large freezer bag and place the bag in a large bowl. Add the red wine, vinegar, cloves, peppercorns, juniper berries and lemon peel to the bag with the meat. Tightly seal the bag and let the meat marinate in the refrigerator for 2-3 days, turning the bag from time to time.
Rinse the soup vegetables and chop. Peel the onion and dice. Cut the smoked bacon into small cubes. Crumble the gingerbread.
Remove the meat from the marinade and pat dry. Rub with salt. Heat oil in a Dutch oven. Brown the meat on all sides and add the chopped soup vegetables, onion and bacon into the pan. Pour 500 ml (approximately 2 cups) of the marinade into the pan and add the gingerbread. Cover and simmer over medium heat for about 2 hours.
Remove the meat from the pan and keep warm. Run the sauce through a sieve. Add the jelly to the sauce and season with salt and pepper. Add the raisins and almonds to the sauce and heat briefly. Cut the meat into slices and arrange together with the sauce.
