Sauerbraten in Gingerbread Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 ml white wine vinegar
- 500 ml water
- 10 juniper berries
- 2 bay leaves
- 4 clove (s)
- 1 teaspoon peppercorns, black
- 1.2 kg roast beef (braised)
- 2 medium carrot (s)
- 0.25 ¼ small celeriac
- 2 medium onion (s)
- 3 tablespoon butter, or margarine
- salt and pepper
- 2 tablespoon flour
- 150 g honey cake
- 6 tablespoon raisins
- 50 g flaked almonds
- some parsley
Print Recipe
Pin Recipe Instructions
- Mix vinegar, water, juniper berries, bay leaves, cloves and peppercorns, bring to the boil and allow to cool.
- Wash meat. Peel and wash the carrots and celery. Peel the onion. Cut everything into small pieces. Let the meat steep in the marinade for 2-3 days. From time to time to turn.
- Take out the meat and pat dry. Drain the vegetables and collect the marinade. Fry the meat all over in 2 tablespoon hot fat. Season with salt and pepper. Add vegetables and fry for 2-3 minutes. Dust with flour, sweat and deglaze with the marinade. Crumble the honey cake with it. Cover and stew for approx. 1 3/4 hours.
- Remove the roast, strain the sauce through a sieve. Wash the raisins, drain them. Braise the roast in the sauce with raisins for about 20 minutes.
- Roast the almonds without fat. Add to roast about 5 minutes before the end of the braising time. Wash, pluck and chop the parsley. Season the sauce with salt and pepper.
- Cut the meat into slices, serve with sauce and sprinkle with parsley.
- Braised sausage and potato dumplings taste good with it.
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