John Myers
Hearty Sauerbraten
The perfect hearty sauerbraten recipe with a picture and simple step-by-step instructions.
- 2 kg Beef (thick bug)
- 2 Onions
- 150 g Celery bulb
- 1 size Carrot
- 100 g Diced leek
- 100 g Spring onion
- 100 g Sliced celery
- 2 size Tomatoes
- 100 g Ginger
- 3 tbsp Vegetable extract (see recipe)
- 2 tbsp Tomato paste
- 2 tbsp Mustard seeds
- 6 Allspice grains
- 1 tsp Black pepper – grains
- 6 Clove needles
- 4 Bay leaves
- 1 tsp Hot rose paprika
- 1 tbsp Sugar
- 1 tbsp Salt
- 2 tbsp Clarified butter
- 750 ml Red balsamic vinegar
- 750 ml Red wine
- 1 a cup Sour cream
- 100 ml Cream
- 1,5 Discs Pumpernickel
- 2 Bullets Flour butter
- Clean the vegetables and cut them into large pieces. Peel the onions and cut them into large pieces.
- Bring red balsamic vinegar and red wine with sugar, salt, grated ginger, mustard seeds, allspice seeds, black pepper seeds, clove needles, bay leaves, rose peppers to a sharp boil and cook well.
- Let the brew cool down. In the meantime, rinse the beef under cold water and place in the cooled stock. The meat should be completely covered by the stock. If you have a marinade syringe, you can inoculate the meat with the stock 6 – 7. This ensures that the meat pulls through evenly and well.
- Info: (It is essential to use a ceramic bowl, glass bowl or stainless steel bowl)
- Cover the whole thing with a cling film and poke small holes in it so that the meat can breathe. Store the pickled meat in the refrigerator for at least 4 -5 weeks if you turn it several times. This will make the meat tender.
- Info: (You do not need to worry that the meat will go bad. The meat is preserved due to the high acid content and the salt. Have courage, you will see that I am right. Steaks are also at least 4 Let them hang out for weeks at the butcher’s.)
- Preheat the oven to 200 ° C
- After the marinating time, sear the meat in the roaster with the clarified butter, on all sides.
- Strain off the stock and sear the vegetables in a pan, adding the vegetable extract and the pureed tomatoes.
- Now put the fried vegetables in the roasting pan with the meat, crumble the pumpernickel and sprinkle it on the roasting pan and pour the sauce over it and let it simmer at 200 ° C oven temperature for 2 – 2.5 hours. Turn the meat every now and then.
- By means of a fork test, you can determine whether the meat is still firm or whether it should linger a little longer in the roasting tube. If the meat is soft, take it out of the roaster, place it on a plate and keep it warm.
- Strain the vegetable stock again and puree the vegetables in a mixer with a little stock, pour back into the stock and cook for another 5 minutes.
- After that, dismantle the whole thing for the last time and dispose of the remaining vegetable pulp. The sauce is finished with the sour and sweet cream.
- If the sauce is still a little too thin, thicken with 2 – 3 scoops of flour butter. Potato dumplings and red cabbage are served with it.
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