Sauerbraten

Ingredients for 6 servings:

• 1 kg lean roast beef from the leg
• Spice mix for Sauerbraten
• Clarified butter
• salt and pepper
• Beet syrup
• 500 g onion(s)
• 300 ml vinegar (wine vinegar)
• 300 ml red wine (dry)
• 1 liter of water
• 1 liter broth, instant
• 1 tbsp tomato paste
• 1 tbsp mustard, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a stock from the onions, wine vinegar, red wine, and water. Suspend two tea eggs with Sauerbraten seasoning in the stock and bring to a boil. Place the meat in a bowl and pour the hot stock over it (the meat must be covered). Marinate for 5 days, turning the meat every day. Heat the clarified butter, season the drained meat with pepper and salt, and brown it well on all sides. Strain the onions from the stock (you’ll still need the stock) and add it to the meat, sweating gently. Add 2-3 cups of stock, one at a time. Add a little sugar beet greens (makes it a little milder). Then, a cup at a time, add the stock mixed with the tomato paste and mustard, and simmer over low heat for about 1.5 hours. Thicken slightly if necessary, but this is usually not necessary. Serve with dumplings and apple compote, salad, or red cabbage.