Sauerbraten from Turkey Thigh
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg turkey meat (turkey thigh with skin)
- 75 g fat (veetable fat)
- 50 grams flour
- 2 tablespoon tomato paste
For the marinade:
- 500 ml vinegar (wine vinegar)
- 500 ml water
- 2 onions)
- 1 leek stick (s)
- 1 carrot (s)
- 0.25 ¼ celeriac
- 4 carnation (s)
- 1 bay leaf
- 1 pepper - grain, crushed
- 0.5 ½ bunch thyme
- sugar
- salt
Print Recipe
Pin Recipe Instructions
- First for the marinade: bring the vinegar and water to the boil, add the cloves, bay leaf, crushed peppercorns, thyme, sugar and salt.
- Clean, wash and roughly dice the onions, carrots, celery and leeks. Cook the vegetables and spices in the liquid well so that the flavors can develop fully, and let the marinade cool down.
- Place the meat in the stain for two to three days, making sure that it is covered with liquid. Cover the container and place in a cool place.
- On the day of preparation, remove the meat from the marinade and dry it with a clean cloth. Strain the marinade.
- Heat the vegetable fat in a correspondingly large frying pan and fry the roast on each side until it is crispy brown all over.
- Now simmer the vegetables from the marinade, then add a little marinade to the frying fat - at first spoon by spoon - let it boil down two or three times, add the tomato paste and roast it, dust the flour and stir constantly until it has a medium brown color.
- Now add about half of the marinade to the roast and cover and let simmer for about 90 minutes.
- Cut the roast into not too thin slices. Dumplings are recommended as a side dish.
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