Rhenish Sauerbraten
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ red wine, drier
- 125 ml red wine vinegar
- 1 bunch soup greens
- 2 onions)
- some peppercorns
- 2 bay leaves
- 4 juniper berries
- 2 allspice grains
- 2 kg beef, lean (braised beef - originally with braised horse roast)
- 30 g lard
- 100 g pumpernickel
- 1 handful raisins
- 125 ml vegetable stock
- salt
Print Recipe
Pin Recipe Instructions
- Mix the red wine and vinegar. Clean, wash and cut the soup greens. Peel and halve the onions. Add the vegetables, peppercorns, bay leaves, juniper berries and allspice grains to the red wine vinegar. Place the pot roast in the marinade and let it stand completely covered in a cool place for at least 2 days.
- Tip: It is best to put the meat with the marinade in a large plastic bag, squeeze out the air and seal!
- On the day of preparation, remove the meat from the marinade, pat dry and rub salt all over. Then fry the meat vigorously all around in the lard. Deglaze with a small part of the marinade. To weaken the marinade a little (this will make the sauce milder), mix equal parts of the rest with the vegetable stock. Gradually pour this mixture into the saucepan and let the contents stew for 45 minutes, covered. Turn the meat, add crushed pumpernickel and simmer everything together for another 30 minutes over a mild heat. Pour the stock over the meat over and over again.
- Finally, remove the meat and keep it warm. Strain (strain) the sauce through a sieve. Add raisins and bring to the boil briefly. Cut the meat into slices and arrange on a plate. Serve the sauce separately.
- It goes well with bread or potato dumplings, apple compote and - very importantly - freshly tapped Kölsch.
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