Sauerbraten Wine, Grapes and Almonds (German Pot Roast)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,000 cal. | (48 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 12.4 μg | (413 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,587 mg | (40 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 13.9 mg | (174 %) | ||
| Saturated fatty acids | 28.1 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 500 milliliters white wine
- 375 milliliters Vinegar
- Soup vegetables
- 1 tsp peppercorns
- 6 cloves
- 1 Cinnamon stick
- 1 kilogram Beef
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- 375 milliliters Whipped cream
- 5 Tbsps sauce thickener
- 200 grams Grape
- 2 Tbsps Almond slivers
Preparation steps
Bring the wine and vinegar to a boil. Add the chopped vegetables and spices then remove from the heat and let cool. Add the meat, cover and marinate in the refrigerator for 2-3 days.
Strain the marinade. Pat the meat dry and season with salt and pepper. In a large roasting pan, heat the oil and sear the meat on all sides. Add the vegetables from the marinade then deglaze with 250 ml (approximately 1 cup) marinade. Cover and simmer for about 1 hour.
Remove the meat from the pan, cover and let rest for about 15 minutes. Strain the braising liquid into a clean saucepan, add the cream and bring to a boil. Whisk the cornstarch with a little water, add to the gravy and stir until thickened. Add the halved grapes and season with salt and pepper. Stir in the toasted almonds. Slice the meat and serve with sauce, spaetzle and chanterelles, if desired.
