Sauerbraten

Ingredients for 4 servings:

• 2 lemons
• 2 oranges
• 2 onions or shallots
• 3 bay leaves
• 2 sprigs of rosemary
• 1 liter red wine
• 1 ½ kg beef rump
• 4 tbsp Dijon mustard, coarse
• 5 allspice berries
• 5 juniper berries
• 500 ml apple cider vinegar
• 4 apples
• 4 tbsp tomato paste
• 2 carrots
• 4 shallots
• ½ celery
• ½ stalk(s) leek
• 30 g butter
• 2 tbsp flour

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 1 hour 10 minutes

German classic reinterpreted

Sauerbraten is perhaps one of the most well-known traditional German dishes. Marinating the beef for several days makes it particularly tender. If you don’t have the time for that, you can of course buy pre-marinated meat from your butcher. We’ll do it all today. Trim the meat before processing – first remove the tendons. Brush the meat with mustard and rub it in well. Place the meat in the roasting pan. Add the apples, lemon, orange, shallots, onions, and spices, spreading everything evenly. Then add a marinade made from red wine and vinegar. The marinade should cover the Sauerbraten well. Cover with plastic wrap and refrigerate for 2-5 days. After 2-5 days, remove the meat from the roasting pan, pat it dry, and then sear it all over. Remove the meat from the pan and transfer it to a new roasting pan. Place in the oven at 140°C (top/bottom heat) for 30 minutes. If you have a meat thermometer, set it to an internal temperature of 54°C. In the meantime, make the gravy with the roasting juices in the pan. Add the carrots, celery, and shallots directly to the roasting juices. Add the leeks last, as they become bitter more quickly than the other vegetables. Use a spatula to scrape the meat juices from the bottom of the pan. Now add the leeks. Add a good knob of butter. Coat in flour and add the tomato paste. Deglaze the roasting juices with the marinade and stir well to ensure the flour and tomato paste are completely dissolved. Simmer on the lowest heat until the sauerbraten is done. Strain the gravy through a sieve and season well. The sauerbraten is now ready! Serve with dumplings or mashed potatoes, red cabbage, and a cold glass of Riesling.