Hobby Cooking Sauerbraten
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 5 hrs 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg roast beef (pot roast)
- 2 bay leaves
- 1 bag spice mix for sauerbraten
- 1 bunch soup vegetables (celery, leek, carrots)
- 1 medium onion (s)
- 3 tablespoon oil, neutral
- 500 ml meat broth, alternatively instant beef broth
- 150 ml red wine, stronger
- 150 ml red wine vinegar or balsamic vinegar
- salt and pepper
- 1 pinch (s) sugar
- 2 tablespoon tomato paste
- 4 tablespoon sauce thickener
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the soup vegetables into small pieces, peel and quarter the onion.
- Bring red wine vinegar, red wine, broth, bay leaves and the sauerbraten seasoning with the vegetables to the boil in a saucepan and allow to cool.
- Wash the meat, pat dry and marinate with the marinade in a large freezer bag tightly closed in the refrigerator for 5 - 6 days. Turn the bag every now and then so that the meat is marinated evenly.
- Wash the meat, pat it dry and fry it in the hot oil in the pressure cooker to a nice brown all over.
- Pour the marinade with the vegetables through a sieve and collect the marinade. Add the collected marinade to the roast and if you want, you can add 4 - 5 tablespoons of the vegetables to the pot. Close the pressure cooker and simmer for 45 minutes on 3 rings over medium heat. Turn off the hotplate 5 minutes before the end of the cooking time. Open the pot when the pressure has been released.
- Wrap the meat in aluminum foil and let it rest.
- Puree the sauce with the blender and strain it again. Now bring the pinch of sugar, tomato paste and water to the desired flavor and bind with the sauce thickener.
- Cut the meat. I always put it in a large terrine dish that has been preheated in the microwave and pour the sauce over the meat.
- Go well with: dumplings, red cabbage, Brussels sprouts as well, but also apple compote.
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