Sauerbraten with Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 993 mg | (25 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 carrot
- ¼ Celery root
- 2 onions
- 1 tsp Juniper berries
- 750 milliliters dry Red wine
- 200 milliliters Red wine vinegar
- 1 tsp peppercorns
- 2 cloves
- 2 bay leaves
- 50 grams sugar
- 1 kilogram Beef shoulder (ready to cook)
- 80 grams raisins
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 2 Tbsps Tomato paste
- 1 Tbsp sugar beet syrup
Preparation steps
Cut the peeled root vegetables into walnut-sized pieces. Crush the juniper berries lightly with the back of a knife.
Place the vegetables in a pot and pour in the wine, vinegar and a little water. Add the juniper berries, peppercorns, cloves, bay leaves and sugar. Bring to a boil, then set aside to cool.
Rinse the meat, pat dry and place in the cooled liquid. Cover and marinate for 2-3 days in the refrigerator, turning once daily.
Remove the meat from the marinade and pat dry with paper towels.
Pour the marinade through a sieve into a bowl over the vegetables.
Soak the raisins in lukewarm water.
Season the meat with salt and pepper. Brown the meat in butter in a hot roasting pan on all sides. Remove, then cook the well-drained vegetables until browned. Add the tomato paste and pour in the marinade, filling the roasting pan about halfway. Finally, add the seared meat. Cover and simmer on the stove or place in a preheated oven at 180°C (approximately 350°F) for about 3 hours. Turn the meat over about every 30 minutes adding more of the marinade if necessary.
Remove the meat from the pan, wrap in aluminum foil and let rest.
Pour the cooking liquid through a fine sieve into a small saucepan.
If desired, thicken with starch, flour or butter. Add the raisins and season with salt and pepper. and the beet syrup. Boil down until the sauce reaches the desired consistency.
Slice the meat and serve drizzled with the sauce, alongside dumpling and cabbage as desired.
