Ingredients
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5 pounds beef roast
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2 tbsp clarified butter
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Marinade:
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1/3 small head celery root
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4 medium Carrots
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2 large onions
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1 tbsp garlic paste
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4 cloves
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5 Bay Leaves
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7 Allspice Berries
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10 juniper berries
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1 tsp Salt
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1 tsp coarse ground black peppercorns
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1 tsp Sugar
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4 cups red wine
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2 cups red wine vinegar
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Gravy:
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2 tbsp Butter
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2 tbsp Flour
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2 cups Beef Broth
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4 tbsp honey
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100 g brown bread or pumpernickel
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4 tbsp raisins
Directions
A German Sauerbraten is roast beef marinated in a sour, vinegar base that tenderizes the meat and gives it flavor. The preparation of braised beef Rheinland style starts with pickling the meat for several days in a marinade of vinegar, oil, wine, onions, and carrots.Traditional German Sauerbraten is served with German Cabbage and mashed potatoes, using the delicious sauce as a gravy for the meat and potatoes.
There are different versions of this dish, Rheinland style and Baden style. Accompaniments are usually potatoes or dumplings, salad or red cabbage.
Preparation:
- Put the red wine in a small pot, add the vinegar, spices, and the cut vegetables. Bring to a boil and set aside to cool.
- Rinse the meat under cold water, tap dry, and place in a large bowl or container. Pour the cooled-down marinade over the meat, cover, and place in the fridge for at least 4 to 7 days.
- After marinating, remove the meat from the container. Strain the vegetables but make sure to keep the liquid and set both aside.
- Melt clarified butter or lard in a large pan.
- Pat the meat dry, then place it in the pot and brown the meat on all sides on a medium-high heat. Then remove it from the pot and set aside.
- Add the vegetables to the pot and fry on high for a couple of minutes. Add the marinade liquid and season with salt and pepper. Crumble the pumpernickel bread into the pot.
- Add the broth and honey, and mix everything together well, and then place the meat back into the pot. Cover with a lid, bring to a light simmer, and cook until meat is soft.
- In the meantime, cover the raisins with hot water.
- Strain the vegetables, keeping the liquid. With a spoon, mash about half of the vegetables through the colander holes.
- Melt the butter in the pot and the add flour and cook till it browns. Deglaze with the marinade liquid and bring to a light simmer.
- Strain the raisins and add them to the pot. Slice the meat thinly and place it back in the sauce.
- Keep the sauce on a very low heat until you are ready to serve. Serve with spätzle or dumplings and a vegetable side dish.
