Sauerbraten from Roman Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- g 1,250 roast beef (sauerbraten), have the butcher ive some the marinade
- 150 g bacon, cut into thick slices
- 1 root system
- 2 onions)
- 1 clove garlic
- 250 ml red wine
- 250 ml broth
- 1 tablespoon tomato paste
- 1 tablespoon sugar, or honey
- 1 pinch pepper, from the mill
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Water the Römertopf according to the instructions.
- Clean and wash the roots and cut into large pieces. Peel the onions and garlic. Roughly chop the onions as well, leave the garlic whole.
- Leave the bacon in a large non-stick saucepan, remove and set aside.
- Fry the sauerbraten on all sides until crispy, remove. Brown the roots, onions, garlic and tomato paste in a saucepan, deglaze twice with red wine and finally season with approx. 1-2 tablespoons of pickled beef, sugar or honey, salt and pepper.
- Put the vegetable mixture in the soaked Römertopf, rinse the coated pot with the stock and put it into the Römertopf along with the meat. Spread the bacon on the sauerbraten, close the Römertopf.
- Cook for 2 hours at 200 ° C in a non-preheated oven.
- I prepare the roast the day before, then I can easily cut the meat into slices.
- For the sauce, I pass the vegetables through a sieve, taste again with red wine, salt, pepper and possibly a little sugar.
- I warm the cut roast in the sauce and serve with it, for example, dumplings and red cabbage.
- You can also prepare the roast in this way very well in a normal roaster, but the meat is much more tender in the Römertopf!
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