John Myers
Sauerbraten from Martina and Moritz
The perfect sauerbraten from martina and moritz recipe with a picture and simple step-by-step instructions.
- 2 kg. Beef / mayor’s piece
- 2 Bottles Red wine
- 0,25 liter Red wine vinegar
- 1 St. Onion
- 2 St. Carrots
- 1 St. Leek stick
- 0,5 Pc. Fresh celery
- 4 St. Bay leaves
- 1 Tablespoon Juniper berries
- 1 Tl. Cloves
- 1 Tl. Black + white peppercorns
- 1 Tablespoon Mustard seeds
- 2 Tablespoon Oil
- 2 Pinches Salt + pepper
- 1 Tablespoon Flour,
- 1 glass Sieved tomatos
- 50 gr Raisins
- 30 gr Cold butter
- For the marinade, bring the wine to the boil, add vinegar, all the spices and vegetables. Set aside some vegetables for the roast. Put the meat in a bowl.
- Cover with the cooled marinade. Cover and marinate in the refrigerator for 4-5 days. Before preparing and dry the meat well. Fry well all over in a roasting pan in hot oil.
- Salt and pepper, dice the vegetables and roast them with them. Dust the flour over it and toast it. Gradually pour over the tomatoes, the raisins and enough marinade that two thirds of the roast is in it.
- Put the lid on and let it simmer in the oven at 140 degrees top + bottom heat for 3 hours. At the end, strain the gravy through a sieve with some of the vegetables. Finally mix in the ice-cold butter and season.
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