Franconian Sauerbraten II
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef
- 270 ml vinegar (brandy vinegar)
- 1.3 liters water
- 40 grams sugar
- 2 bay leaves
- 8 carnation (s)
- 12 juniper berries
- 1 teaspoon pepper - grains
- 1 large onion (s)
- 1 carrot (s)
- 1 small celeriac
- 2 gingerbread (sauce gingerbread)
- 2 slices bread (dried black bread)
- 150 g sour cream
- 20 ml oil
- some wine, white
Print Recipe
Pin Recipe Instructions
- Clean and roughly dice the vegetables and onions. Put the roast, vegetables and spices in a large saucepan and cover with water and vinegar. Chill for 3 days.
- Preheat the oven to 250 ° C. Soak the black bread in white wine. Strain the stain and bring to the boil. Skim off the resulting foam. Pat the roast dry and season with salt.
- Heat a roasting pan strongly. Pour in the oil, brown the meat evenly and remove it from the roaster. Then fry the vegetables. Pour in the stain and bring to the boil. Add the roast, the gingerbread sauce and the soaked brown bread. Lower the oven temperature to 200 ° C and let everything stew for about 80 minutes. Take the roast out of the oven and keep it warm. Puree the sauce, bring to the boil and refine with sour cream. Season with salt and pepper. Reheat the roast in the sauce and serve.
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