Italian Sauerbraten

Ingredients for 4 servings:

• 2 onions
• 75 g tomatoes, dried in oil
• 1 bunch of thyme
• 1 sprig(s) rosemary
• 500 ml red wine
• 250 ml red wine vinegar
• 500 ml vegetable stock
• 1 ¼ kg roast beef from the leg
• salt and pepper
• 3 tbsp oil
• 400 ml beef stock
• 3 tbsp sauce thickener, dark
• Sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 30 minutes

Peel and dice the onions. Dice the drained tomatoes. Bring the onions, 50g of the tomatoes, 1/2 bunch of thyme, rosemary, red wine, red wine vinegar, stock, and a pinch of pepper to a boil, then cool to lukewarm. Place the meat and marinade in a freezer bag, seal tightly, and marinate in the refrigerator for 2 days. Pour the marinade through a sieve, reserving the stock and garnish. Pat the meat dry, season with salt, and pepper. Sear the meat all over in hot oil in a roasting pan. Add the garnish from the stock and fry briefly, deglaze with 1/8 l of the stock, and reduce. Add another 1/8 l of the stock and 200 ml of the stock. Cover and braise in a hot oven at 180°C top/bottom heat (fan: 160°C, gas mark 2-3) on the second shelf from the bottom for 1 hour and 45 minutes. Turn the roast occasionally and gradually add another 200 ml of stock. Wrap the meat in foil and let it rest for 10 minutes. Meanwhile, pour the sauce through a sieve into a saucepan, bring to a boil with the remaining 25 g of sun-dried tomatoes and the sauce thickener. Season with salt, pepper, and a pinch of sugar. Pick and add the remaining thyme. Serve the sliced ​​meat with the sauce. Tip: The acidity can be easily adjusted by adjusting the amount of vinegar and sauce thickener. I served a regular and a sour sauce so everyone could choose their own. Vegetables as a side dish are unnecessary if mushrooms or cherry tomatoes are added to the roasting pan. Fresh bread goes well with it.