Sauerbraten with Raisins (German Pot Roast)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,132 mg | (28 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 250 milliliters White vinegar
- 4 onions
- 1 carrot
- 1 tsp peppercorns
- 6 Juniper berries
- 1 bay leaf
- 1 kilogram Beef (stew meat)
- salt
- freshly ground pepper
- 2 Tbsps clarified butter
- 100 grams raisins
- 2 Tbsps cornstarch
Preparation steps
Bring the vinegar and 1/2 liter (approximately 2 cups) water to a boil. Chop the onions and carrots into small pieces, add to the vinegar mixture along with the peppercorns, juniper berries and bay leaf. Let cool the pour over the meat and marinate in the refrigerator for 2-3 days, turning occasionally.
Strain the marinade, reserving the liquid. Pat the meat dry and season with salt and pepper. Heat the butter in a roasting pan and brown the meat on all sides. Add the raisins and deglaze with 1/4 liter (approximately 1 cup) marinade. Cover and simmer for 1 hour 30 minutes.
Let the meat rest for 15 minutes. Strain the pan drippings into a measuring cup. Add enough water to equal 3/8 liter (approximately 1 1/2 cups). Transfer to a small saucepan, add the raisins and bring to a boil. Whisk the cornstarch with a little water, add to the sauce and cook until thickened. Slice the meat and serve with the sauce, potato dumplings and applesauce, if desired.
