Sauerbraten Westphalian style

Ingredients for 4 servings:

• 1 kg beef, boneless
• Pepper, ground pepper
• clove(s), ground
• 2 m.-sized onion(s)
• 1 bunch of soup vegetables
• Allspice, whole, (clove pepper)
• 2 cloves
• some peppercorns
• 2 bay leaves
• 1 sprig(s) of thyme
• 250 ml white wine
• 250 ml vinegar (wine vinegar)
• pepper
• Salt
• 50 g bacon, fat
• 40 g pumpernickel
• 1 lemon(s) – peel
• 40 g raisins, sorted
• 10 g spelt, ground / wheat flour
• 2 tbsp water, cold

Instructions

Working time approx. 1 hour; Rest time approx. 3 days 3 hours; Total time approx. 3 days 4 hours

in a pressure cooker

Rinse the meat under cold running water. Pat dry. Rub with pepper and cloves. Place in a bowl. For the marinade, finely chop the onions and soup vegetables, add the allspice berries, 2 cloves, a few peppercorns, 2 bay leaves and 1 sprig of thyme to the meat, mix together and pour over the meat. (The meat must be covered.) Cover and leave to stand in a cool place for 2-3 days, turning the meat occasionally. Pat the sufficiently marinated meat dry and rub with pepper and salt. Cut 50g of fatty bacon into cubes, fry in the pressure cooker and sear the meat well on all sides. Pour the marinade through a sieve, measure out 250ml of it, add the vegetables to the meat and let it simmer thoroughly. Pour in 125ml of the marinade. Add 40g crumbled pumpernickel, 1 lemon zest, and 40g raisins. Close the pressure cooker. Once the second ring appears, cook the meat for about 30 minutes. Then release the steam and open. Slice the meat, arrange on a preheated plate, and keep warm. Mix spelt/wheat flour with 2 tablespoons of cold water to thicken the liquid. (Alternatively, strain the strained vegetables and add them to the sauce.) Season the sauce with salt, pepper, and sugar. Per serving: Protein 55g, Fat 29g, Carbohydrate 19g, KJ 2628, Kcal 628