Sauerbraten cooked at low temperature

Ingredients for 5 servings:

• 1 ½ kg roast beef (false fillet)
• 100 g carrot(s)
• 100 g parsley root(s)
• 100 g celeriac
• 100 g leek
• 150 g shallot(s)
• 2 garlic cloves
• 100 g pumpernickel
• 100 g currants
• 1 tbsp, heaped tomato paste
• 1 tbsp, heaped paprika paste, mild
• 150 ml port wine, red
• 10 allspice berries
• 1 tsp peppercorns
• 10 juniper berries
• 2 bay leaves, dried and shredded
• 100 ml soy sauce, dark, naturally brewed
• 5 tbsp vinegar essence, 25%
• n. B. Salt
• some clarified butter for frying

Instructions

Working time approx. 40 minutes; Rest period approx. 14 days; Cooking/baking time approx. 7 hours; Total time approx. 14 days 7 hours 40 minutes

Trim the meat, but don’t discard the trimmings. Wash, trim, and chop the vegetables, shallots, and garlic cloves. Brown the trimmings and the clean vegetable scraps in a pan greased with clarified butter, then deglaze with about 500 ml of water. Cover and simmer this mixture for 15 minutes. Strain the ingredients, collect the stock in a container, and discard the rest. Measure out 400 ml of stock and set aside. Brown the root vegetables with the leek slices, diced shallots and garlic, diced bread, and currants in a greased roasting pan. Stir in the tomato and bell pepper paste and sauté. Once the mixture is lightly browned, pour in the wine and loosen any browned residue. Roughly crush the allspice and peppercorns, and crush the juniper berries. Once the wine has reduced, stir in the chopped spices, the measured stock, and the soy sauce. Cover and simmer for about 15 minutes. Finally, add the vinegar essence, add a little salt if desired, and let the liquid cool. Place the trimmed piece of meat and all of the cooled stock in a bag, seal it tightly or vacuum seal it, and store it in the refrigerator for 10-14 days. After this time, sear the room-temperature, dry meat in a greased roasting pan until it is seared on all sides. Then remove the roast briefly to add the room-temperature stock and all of the vegetables. Fit the roast with a core temperature thermometer and place it on the bed of vegetables. To cook, place the uncovered roasting pan on the middle shelf of an oven preheated to 90°C (top/bottom heat). Cook the roast at this temperature for about 6-7 hours. The meat is fully cooked at an internal temperature of 80-85°C, or well done. If you prefer the meat to be slightly pink, we recommend an internal temperature of 55-60°C, which also significantly reduces the cooking time. Finally, remove the meat from the roasting pan, strain the sauce, and reduce it to the desired consistency. Slice the meat and serve with the sauce.