Perfect Sauerbraten Without Pickling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg roast beef (wrong fillet)
- 0.5 ½ celeriac
- 3 carrot (s)
- 5 onion (s)
- 1 teaspoon cane sugar
- 250 ml balsamic vinegar
- 200 ml red wine, drier
- 1 ½ liter beef broth
- 1 cup cream, 200 g
- 5 teaspoons mustard, hotter
- 1 teaspoon soy sauce
- 4 allspice grains
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, freshly ground
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 140 degrees circulating air.
- Peel and roughly cut the vegetables.
- Pepper, salt and fry the wrong fillet in clarified butter. Then remove the meat and fry the vegetables. As soon as it is browned, caramelize with the cane sugar. Deglaze with the balsamic vinegar, then add half of the beef stock, red wine, allspice grains and soy sauce and let reduce for about 20 minutes. Don`t be alarmed - it smells cruel because of the acid.
- In the meantime, rub the roast well on all sides with the spicy mustard. Put the vegetables with the liquid in a saucepan, add the roast and stew in the oven at 140 degrees for 1 hour.
- Then turn and add the second half of the beef broth. Put the lid on and let the roast continue to simmer in the closed casserole for 1.5 hours.
- Remove the roast and let it rest for 10 minutes.
- Meanwhile pour the cream into the saucepan and puree the sauce. Cut the roast into slices and let it steep in the sauce for another 5 minutes.
- As a side dish, I recommend Bohemian yeast dumplings, raw Thuringian style potato dumplings or bread dumplings and red cabbage.
- The great thing about this recipe is that the roast doesn`t have to marinate for 5 days. The roasted aromas are also much more intense than with a pickled sauerbraten. Surprisingly, the mustard flavor melts completely - you can`t taste the mustard, but it contributes significantly to the perfect texture of the meat.
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