Rhenish Sauerbraten À La Chrissi

Summary

Ingredients

• 1 kg roast beef, well hung
• 3 onion (s)
• 1 tablespoon pepper - grains, black
• 5 bay leaves
• 7 carnation (s)
• 2 tablespoon mustard seeds
• 1 bunch soup vegetables
• 750 ml water
• 750 ml vinegar (red wine vinegar)
• 1 cup / s raisins
• 4 tablespoon jelly (currant jelly)
• 4 tablespoon turnip greens (Grafschafter gold juice)
• 0.5 ½ pack gingerbread (Aachen herb print or special sauce print)
• salt and pepper
• Clarified butter, for frying

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Instructions

1. This delicious sauerbraten, even though it is not made with horse meat, is always very popular!
2. Tip: If you want to serve the roast on Sunday, you should prepare the marinade and put the meat in it on Wednesday evening.
3. For the marinade, put the bay leaves, mustard seeds, cloves, peppercorns, red wine vinegar, water, onions cut into rings and the washed and chopped soup vegetables in a large saucepan. Bring the whole thing to the boil briefly and then simmer for about 5 minutes so that the spices and vegetables can develop their aromas. Then let the marinade cool down.
4. In the meantime, wash the meat under running water and dry it well.
5. Now fill the cold marinade and the meat in a sufficiently large freezer bag (approx. 3l should be enough) and close it with a clip. - To be on the safe side, I then put the meat in a second freezer bag and closed it with another clip. Then the marinated meat goes into the fridge and is turned over every now and then until Sunday morning.
6. On Sunday you pour the contents of the bag into a fine hair sieve and catch the vinegar stain, because you will need it later for the sauce. The vegetables and spices can be disposed of.
7. Heat the clarified butter in a large roasting pan and sear the meat on all sides. If the roast has a nice brown surface, then you baste it more often with the collected marinade, this creates the delicious dark sauce.
8. Now you can simmer the roast slowly at a low temperature. Gradually you add the turnip tops, the currant jelly, the raisins and finally the herb printen. If the sauce is still too thin, despite the Printen, you can mix together the liquid cream and flour and use it to thicken the sauce.
9. Then the roast can be simmered on a medium heat (approx. 170 ° - 180 °) for at least 2 hours, then it will be tender as butter.
10. At the end of the roasting time, the good piece of roast beef is cut into slices (be careful, you can hardly call it slicing, it is so tender!).
11. It is served with dumplings and a wonderfully delicious red cabbage à la Ännibell.

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