Hobby cooking Sauerbraten

Ingredients for 5 servings:

• 1 kg roast beef (pot roast)
• 2 bay leaves
• 1 bag of spice mix for Sauerbraten
• 1 bunch of soup vegetables (celery, leek, carrots)
• 1 m.-sized onion(s)
• 3 tbsp oil, neutral
• 500 ml meat broth, alternatively instant beef broth
• 150 ml red wine, strong
• 150 ml red wine vinegar or balsamic vinegar
• salt and pepper
• 1 pinch(s) of sugar
• 2 tbsp tomato paste
• 4 tbsp sauce thickener

Instructions

Working time approx. 30 minutes; Rest period approx. 5 days; Cooking/baking time approx. 50 minutes; Total time approx. 5 days 1 hour 20 minutes

from the pressure cooker, with extra sauce

Peel, wash, and cut the soup vegetables into small pieces. Peel and quarter the onion. Bring the red wine vinegar, red wine, broth, bay leaves, and sauerbraten seasoning to a boil with the vegetables in a saucepan, then let cool. Wash the meat, pat dry, and marinate in the marinade in a large, tightly sealed freezer bag in the refrigerator for 5-6 days. Turn the bag occasionally to ensure the meat is evenly marinated. Wash the meat, pat dry, and sear in hot oil in the pressure cooker until well browned. Pour the marinade and vegetables through a sieve, reserving the marinade. Add the reserved marinade to the roast. If desired, add 4-5 tablespoons of the vegetables to the pan. Close the pressure cooker and simmer for 45 minutes at 3 rings over medium heat. Turn off the stovetop 5 minutes before the end of the cooking time. Open the pan when the pressure has released. Wrap the meat in aluminum foil and let it rest. Puree the sauce with a hand blender and strain again. Now adjust the flavor to your desired consistency with a pinch of sugar, tomato paste, and water, and thicken with the sauce thickener. Slice the meat. I always place it in a large, microwave-warmed terrine dish and pour the prepared sauce over the meat. Serve with dumplings, red cabbage, Brussels sprouts, and even apple compote.