Sauerbraten - European Recipe

Sauerbraten

🌍 European, Rhineland, Germany Difficulty: ●●●○○

The acidic marinade was originally a necessity to preserve and tenderize tough cuts before refrigeration existed.

Ingredients

• 1.5 kg beef rump or shoulder
• 500 ml red wine vinegar
• 250 ml red wine
• 250 ml water
• 1 large onion, sliced
• 2 carrots, sliced
• 2 bay leaves
• 10 juniper berries, crushed
• 8 peppercorns
• 2 cloves
• 3 tbsp vegetable oil
• 2 tbsp sugar
• 100 g gingerbread (Lebkuchen) or pumpernickel, crumbled
• Salt and pepper

Method

1. Combining — Combine vinegar, wine, water, onion, carrots, and spices in a pot; bring to boil, cool completely.
2. Submerging — Submerge beef in marinade; refrigerate 3–5 days, turning daily.
3. Removing — Remove beef; pat dry. Strain and reserve marinade and vegetables.
4. Browning — Brown beef on all sides in hot oil in Dutch oven; remove.
5. Sautéing — Sauté reserved vegetables until soft; add sugar and caramelize slightly.
6. Step 6 — Return beef; pour over reserved marinade.
7. Covering — Cover and braise at 160°C (320°F) for 2.5–3 hours until tender.
8. Removing — Remove beef; strain braising liquid into saucepan.
9. Stirring — Stir in crumbled gingerbread; simmer until sauce thickens.
10. Slicing — Slice beef and serve with sauce, red cabbage, and potato dumplings.

Tags: beef rump or shoulder, red wine vinegar, red wine, onion, carrots · Source: Observatory Recipe Research Kitchen