John Myers
Ingredients for 4 servings:
- 1.2 kg roast beef, lightly marbled, possibly fake fillet
- ¼ liter red wine, preferably mulled wine
- ⅛ liter red wine vinegar, or balsamic vinegar Rosso
- 1 onion(s), cut into rings
- 3 tsp sugar
- 1 tbsp spice mix for sauerbraten
- 2 tsp flour
- ½ liter beef stock
- some salt
- some pepper, from the mill
- some mustard
- Bacon, cut into not too thin slices
Instructions
Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 3 hours; Total time approx. 3 days 3 hours 30 minutes
prepare well, because half an hour is not important
Bring the wine, vinegar, and if you don’t like it too sour, 1/4 liter of water, the Sauerbraten seasoning, the sugar, and the onion to a boil, then let it cool down again. It doesn’t have to be completely cold; lukewarm is fine. Empty everything into a large freezer bag, add the meat, squeeze out as much air as possible, and seal it. To be safe, place it in a second bag or place it in a bowl. Leave the roast in the refrigerator for 3 to 6 days. If there is only a very small amount of air in the bag, you don’t need to turn it; otherwise, turn it once a day. Mix the flour and beef stock with a little of the sieved marinade until there are no lumps. Rinse the Roman pot with water, then place two slices of bacon on the bottom. Rub the meat with a little mustard, season with pepper, and salt, and place it in the pot. Cover with bacon to prevent it from drying out. Pour on the sauce and bake in the oven at 200°C for at least 2 hours. I add another hour at 175°C because we like our sauerbraten when it’s almost falling apart. Remove the roast and keep warm. Transfer the sauce to a pot, bring back to a boil, and season with pepper, salt, and if it’s too sour, sugar, and water. If it’s too thin, you can thicken it with starch. Cut the roast into 1 cm thick slices and serve with the sauce. Reserve any leftovers in the sauce. We like it best with dumplings and cucumber salad, dressed with condensed milk.
Facebook Comments