Grandma Marilles Bavarian Sauerbraten

Summary

Ingredients

• 1 kg beef for braising, e.g., shoulder
• 300 g pork belly (Wammerl), lihtly smoked or pork belly
• 1 ½ liter dry red wine
• 1 bunch root (s)
• 2 onions)
• 2 tablespoon sugar
• 2 tablespoon tomato paste
• 3 tablespoon vinegar
• 1 sauce gingerbread or old bread crust
• 4 tablespoon wild cranberries
• 1 bay leaf
• 5 juniper berries
• 10 peppercorns
• salt
• 3 tablespoon oil, neutral
• Cornstarch, to thicken the sauce

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Instructions

1. First of all, the sauerbraten has to be put in for a few days, I always do it for about 3 days.
2. For this you have to make a brew:
3. Bring 1/2 liter of water to the boil, add the bay leaf, juniper berries and peppercorns, then add 1/2 liter of red wine and the vinegar and let it simmer for a few minutes.
4. Add the finely diced root vegetables and 1 onion and cook briefly.
5. Let the brew cool down and then place the meat in it. I always put everything together in a freezer bag, so it`s relatively easy to make sure that the whole piece of meat is in the brew. Store in the refrigerator.
6. On the day of preparation:
7. Remove the meat from the broth and pat it dry. Be sure to collect the brew, as well as the vegetables.
8. Sear the meat in oil in an ovenproof roaster, then remove the meat.
9. Put the sugar in the hot pan and let it caramelize a little, add the second onion and the diced bacon, stir vigorously and fry. Add tomato paste, let it start for a short time, then add the vegetables from the stock and sauté again briefly.
10. Then deglaze with 1/2 liter of red wine and reduce by about half. Repeat this process with another 1/2 liter of red wine. Add approx. 250 ml of the stock and reduce again a little.
11. Salt the sauce, add the cranberries and put in the sauce gingerbread or bread crust. Bring to the boil again and then put the meat on it, put the lid on and simmer in the oven for about 1.5 hours in a preheated oven (170 ° C convection). Keep checking back and stirring a little if necessary.
12. When the cooking time is over, remove the meat, wrap it in aluminum foil and let it rest for about 15 minutes. In the meantime you can take care of the sauce. Put everything through a sieve and drain well. Bring the collected sauce to the boil again, season with salt, pepper and cranberries and reduce again a little. Depending on the consistency, you have to tie it with a small flour dough.
13. Slice the meat against the fibers and serve with the sauce. We like to eat pretzel dumplings or spaetzle with it, but you can keep it as you like.

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