Award-winning Sauerbraten
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef
- 500 ml vinegar (red wine vinegar)
- 500 ml water
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 bay leaf
- 10 grains pepper
- 5 grains allspice
- 2 onions)
- 3 tablespoon turnip tops
- Flour
- oil
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and place in a bowl with a lid. Bring the vinegar to the boil with water, salt and sugar. Peel the onions, cut into rings and spread on the meat. Pour the stock over the meat and add the spices (bay leaf, pepper, allspice). Close tightly and let steep in the refrigerator for 5-7 days.
- Dry the meat well before preparing it and fry it in the hot oil. Strain the stock and gradually pour it over the meat. Let simmer for 2-2.5 hours over medium heat. Add the turnip tops half an hour before the end of the cooking time.
- Remove meat and keep warm. Thicken the sauce with flour to the desired consistency.
- The best side dishes are cooked dumplings and red cabbage.
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