Sauerbraten

Ingredients for 4 servings:

• 600 g roast beef (pot roast)
• 1 bag of spice mix (sauerbraten spice)
• 2 bay leaves
• 1 bunch of soup vegetables (celery, leek, carrots)
• 1 m.-sized onion(s)
• 2 tbsp oil, neutral
• 400 ml stock (meat stock, alternatively instant broth)
• 125 ml red wine
• 125 ml red wine vinegar
• salt and pepper
• 1 pinch(s) of sugar
• 2 tbsp tomato paste
• 3 tbsp sauce thickener

Instructions

Working time approx. 30 minutes; Rest period approx. 6 days; Cooking/baking time approx. 5 hours; Total time approx. 6 days 5 hours 30 minutes

gently cooked at low temperature

Peel and wash the soup vegetables and cut into small pieces. Peel and quarter the onion. Bring the red wine vinegar, red wine, bay leaves, and sauerbraten seasoning to a boil with the vegetables in a saucepan and let cool. Wash the meat, pat dry, and place it in a large freezer bag with the marinade. Seal tightly and marinate in the refrigerator for 5-6 days. Turn the bag frequently to ensure the meat marinates evenly. Preheat the oven to 100°C (top/bottom heat) (gas mark 2) using an ovenproof dish. Remove the meat from the marinade and dry thoroughly. Strain the marinade. Heat the oil in a roasting pan. Sear the marinated roast on all sides for about 7-8 minutes. Remove from the pan and place in the casserole dish. Fill the strained marinade with the meat stock to 500 ml and pour it into the roasting pan. Season with salt and pepper, sugar, and tomato paste. Bring to a boil while stirring. Pour the stock over the sauerbraten in the casserole dish and cook on the middle rack for about 5 hours. Remove the sauerbraten from the oven and let it rest, wrapped in aluminum foil. For the sauce, pour the cooking liquid into a small saucepan and thicken with a sauce thickener to taste. Tip: Cranberries (approx. 40 g) or chopped walnuts taste delicious when warmed in the sauce.