John Myers
Fine Sauerbraten
The perfect fine sauerbraten recipe with a picture and simple step-by-step instructions.
- 1250 g Beef roll
- 0,5 small Celery bulb
- 2 Carrots
- 1 pole Leek
- 2 Onion
- 2 Bay leaves
- Peppercorns white
- 0,75 liter Red wine
- 0,5 liter Red wine vinegar
- 0,5 liter Meatsoup
- 1 Onion
- Butter
- Olive oil
- Wash and clean the vegetables. Cut the carrots and leek into slices, the onion and the celery bulb into cubes. Put the red wine, vinegar, the meat stock and the vegetables in a saucepan and bring to the boil, let everything stand for about 15-20 minutes over a mild heat and then let it cool down.
- Put the meat in a suitable container and pour the marinade over it. Let it steep in a cool place for 5-7 days (I prefer 7 days). Turn twice a day.
- Remove the meat from the marinade and pat dry. Heat the olive oil and butter in a heavy saucepan and fry the meat very hot all over, add the onion and fry it lightly. Deglaze with 250 ml marinade. Add the vegetables from the marinade and simmer everything over a mild heat for 2-2 1/2 hours, adding a little marinade again and again.
- Remove the roast, wrap it in aluminum foil and keep it warm. Puree the vegetables with the hand blender and add about butter (for a nice color) to the sauce. Cut the meat into slices, add a side dish of your choice, cover with the sauce and serve.
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