Sauerbraten

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 1 onion(s)
• 500 ml water
• 100 ml vinegar (red wine vinegar)
• some juniper berries
• 2 bay leaves
• salt and pepper
• 500 g lean beef
• 1 tbsp vegetable oil
• 400 ml stock (meat stock)
• 150 ml red wine, dry
• 4 tbsp raisins
• Sweetener, liquid, a few drops of it
• 1 tbsp sauce thickener, dark

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

WW – suitable with 4.5 P.

Clean and finely chop the soup vegetables. Peel and roughly chop the onion. Bring to a boil with water, red wine vinegar, juniper berries, bay leaves, salt, and pepper, and let cool. Marinate the meat for about 2 days, turning frequently. Remove the meat from the marinade and pat dry. Heat oil in a roasting pan and sear the meat on all sides. Pour in the stock, red wine, and 100 ml of the marinade. Add the raisins and simmer for about 1 hour 15 minutes. Remove the meat and keep warm. Season the sauce with salt, pepper, and sweetener, thicken with a sauce thickener, and bring to a boil briefly. Slice the meat and return it to the sauce. Plate the meat with the sauce and serve. This dish deserves 4.5 points. It goes well with red cabbage (points from this are not included).