Westphalian Sauerbraten After Grandma Johanna
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 30 mins |
| Total Time | 7 hrs 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg beef
- 2 sachets spice mixture (sauerbraten seasoning), e.g., from Wagner at 100 g
- 1 bottle vinegar, wine-spicy
- water, hot
- 2 teaspoons salt
- pepper from the grinder
- 2 medium onion (s), thinly sliced
- 4 tablespoon turnip tops
- 4 bread (s) - crusts, stale
- 1 slice / n pumpernickel
- 2 teaspoons sugar
- Oil for frying
- 6 onion (s)
- Sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Place the beef in a bowl (with a lid) or in a saucepan. Pour previously heated wine vinegar over the meat and pour boiled, still hot water over the rest of the meat until the piece of meat is covered.
- Scatter the two bags of sauerbraten seasoning on top and add the thinly sliced onions. Add salt, sugar and pepper. Mix everything a little. Then store the whole thing in the refrigerator for at least 6 - 7 days. Turn the meat once a day.
- After about 7 days, remove the meat from the marinade and rinse well. Pat the meat dry with kitchen paper and fry it well all over in hot oil (important for a good sauce!). Pour part of the previously sifted marinade (throw away the remaining spices).
- Thinly slice 6 onions and add to the meat. Likewise the bread crusts and the crumbled slice of pumpernickel. Add salt, pepper and sugar. After approx. 20 minutes add the turnip tops. Then stew the whole thing over a low flame for about 2 - 2.5 hours.
- Every now and then, add a little marinade or - if you want it less acidic - add boiled hot water. Just before serving, thicken the sauce a little with a dark sauce thickener. If you like, you can sift through the sauce again before thickening it.
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