John Myers
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Meat: Sauerbraten – Not Exactly Classic
The perfect meat: sauerbraten – not exactly classic recipe with a picture and simple step-by-step instructions.
the stain
- 2 piece Bay leaves
- 3 piece Cloves
- 5 piece Allspice grains, crushed
- 1 teaspoon Black peppercorns, crushed
- 5 piece Juniper berries, mashed
- 1 teaspoon Yellow mustard seeds
- 1 piece Fresh onion
- 1 piece Spring onion
- 5 piece Prunes
- 1 piece Leek, approx. 10 cm, rest
- 200 ml White wine vinegar
- 50 ml Balsamic, dark
- 500 ml Water
the meat
- 1000 g Beef for sauerbraten
- 1000 g Flour
- Clarified butter for frying
the sauce
- 1 piece Onion
- 5 piece Figs dried
- 2 tablespoon Sour cream
- 1 tablespoon Powidl*
the stain – 5 days before consumption
- Put all the ingredients for the stain in a saucepan, DO NOT peel the onion and let it cook for about 15 minutes. Cooling down. Place the meat in a large, tightly sealed bowl and pour the cooled stain over it. Let it steep in the refrigerator for five days and turn the bowl in between – not in a circle, but from top to bottom. 😉
the meat – today is cooked
- Remove the meat from the marinade, pat dry and dust with flour. Heat a tablespoon of clarified butter in a pressure cooker and sear the roast on all sides.
the sauce
- Pour the stain through a sieve and collect the liquid. Peel the onion and cut into small cubes along with the figs.
- As soon as the meat is seared on all sides, add the onions and fig cubes and let them brown while stirring. Pour approx. 200 ml of water and the stain, bring to the boil and then close the steamer. Cook for about 45 minutes.
- After the steaming process, remove the meat from the sauce and cut into slices. Now add the sour cream and the Powidl to the sauce and puree them with the magic wand, season with salt and pepper.
- Put the meat slices back into the sauce and heat.
- Arrange Powidl on preheated plates with a tablespoon. We enjoyed dumplings with it.
- * Link to supply: Powidl
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