Advent – Sauerbraten
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef or horse roast
- 2 large onions, (chopped)
- 3 large carrot (s), (diced)
- 250 ml balsamic vinegar, (white)
- 400 ml vegetable stock or beef stock
- 250 ml buttermilk
- 2 bay leaves
- 2 star anise
- 1 tablespoon, leveled gingerbread spice
- salt and pepper
- 75 g raisins
- 100 ml cream
- honey
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Bring the vinegar with the stock to the boil.
- Add the vegetables and spices and bring to the boil briefly.
- Let the marinade cool and stir in the buttermilk.
- Wash the meat, pat dry and place in a suitable container. Cover completely with the marinade and close the container.
- Store in a cool place for 3 days, turning the meat every day.
- Remove the meat from the marinade and dry it well. Rub with salt and pepper.
- Heat the clarified butter in a roaster. Brown the meat on all sides.
- Pour the marinade through a sieve, catching the liquid.
- Add the contents of the sieve to the meat and fry a little.
- Pour in 500 ml marinade and cover the meat over low heat for 2-2.5 hours.
- In the meantime, soak the raisins in water or cognac.
- Take the finished roast out of the pot and keep it warm.
- Pour the meat stock through a sieve into another saucepan.
- Add the raisins and cream and simmer for 5 minutes.
- Season the sauce with salt and pepper and a little honey.
- If you like, you can thicken the sauce a little.
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