in Recipes

Sauerbraten with a twist, in a Roman pot

updated

Spread the love

Ingredients for 6 servings:

  • 1.2 kg beef roast (Sauerbraten), ready to cook
  • 3 packs of bacon
  • e.g. mustard
  • salt and pepper
  • n. B. Pickled gherkin(s)
  • 1 liter vegetable broth
  • 1 bunch of soup vegetables

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

falls apart when cut, super tasty

First, rinse the sauerbraten under cold water and chop the vegetables. Then, score the roast lengthwise. Season the roast with salt and pepper and brush with mustard, both inside and out. Place the gherkins in the cut and wrap the roast with bacon. Once the roast is completely wrapped in bacon, tie it with string to keep everything in place. Now, place the roast, along with the chopped vegetables and the vegetable stock, in the watered Roman pot. Braise the roast in the oven at 180°C (fan oven) for about 2 hours. Enjoy!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Turkey ham and pineapple salad with passion fruit dressing

Meat and bone broth