Italian Sauerbraten
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 75 g tomato (s), dried in oil
- 1 bunch thyme
- 1 sprig rosemary
- 500 ml red wine
- 250 ml red wine vinegar
- 500 ml vegetable stock
- 1 ¼ kg roast beef from the leg
- salt and pepper
- 3 tablespoon oil
- 400 ml beef stock
- 3 tablespoon sauce thickener, darker
- sugar
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Cut the drained tomatoes into cubes.
- Bring the onions, 50 g of the tomatoes, 1/2 bunch of thyme, rosemary, red wine, red wine vinegar, stock and a little pepper to the boil, allow to cool to lukewarm. Put meat with marinade in freezer bags, close tightly and marinate in the refrigerator for 2 days.
- Pour marinade through a sieve, collect the stock and deposits. Pat the meat dry, season with salt and pepper. Fry all over in hot oil in a roasting pan. Add the filler from the stock and fry briefly, deglaze with 1/8 l of the stock, reduce. Pour in another 1/8 l stock and 200 ml stock.
- Cover and simmer in a hot oven at 180 ° C top / bottom heat (convection: 160 ° C, gas: level 2 - 3) on the 2nd rail from the bottom for 1 hour and 45 minutes. Turn the roast every now and then and gradually pour in another 200 ml stock.
- Wrap the meat in foil and let it rest for 10 minutes.
- In the meantime, pour the sauce through a sieve into a saucepan, bring to the boil with the remaining 25 g dried tomatoes and sauce thickener. Season to taste with salt, pepper and a pinch of sugar, pluck off the remaining thyme and add. Serve sliced meat with the sauce.
- Tip: The strength of the acidity can be wonderfully regulated by the amount of vinegar and sauce binder. I had served a normal and a sour sauce so that everyone could choose theirs. Vegetables as a side dish are unnecessary if mushrooms or cocktail tomatoes are placed in the roasting pan when roasting.
- Fresh bread goes well with it.
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