Saxon Sauerbraten According To Grandma’s Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 2 carrot (s)
- 2 bay leaves
- 4 juniper berries, crushed
- 2 clove (s)
- 4 peppercorns
- 4 grains allspice
- 1 teaspoon salt
- 250 ml vinegar, 10 or 5%
- 500 ml water
- 1 kg beef, for sauerbraten
- 2 packs sauce cakes
- 0.5 ½ bottle red wine, dry
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the onions and carrots and bring to the boil with the bay leaves, juniper, cloves, pepper and allspice grains, salt, vinegar and water. Let the brew cool down and soak the beef in it for 1-2 days.
- Take the meat out of the stock, pat it dry and slowly fry it until it is really brown.
- Then pour in some of the brew again and again, let it fry and pour in again.
- Sud can be used almost completely.
- Then add red wine and water alternately.
- The roast must stew for at least 3 hours in total. If the meat is not really tender, you can add a dash of cognac.
- In the meantime, finely grate the sauce cake and stir into the sauce. For every 500 g of meat you need 1 sauce cake of approx. 70 g.
- Season to taste with salt, pepper, vinegar and sugar.
- Potatoes or dumplings and red cabbage taste best with them.
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