Aachener Sauerbraten with printen sauce and red cabbage

Name: Aachener Sauerbraten with printen sauce and red cabbage
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 4 Onions; 2 Carrots; 250 g Celeriac; 250 ml Red wine vinegar; 2 Bay leaves; 0?$? Cloves; 5 Juniper berries; 1 TEASPOON Peppercorns; 4 Allspice seeds; 7-10 Tbsp Salt; 2 kg Beef (from the leg, boneless); 3-4 Tbsp Oil; 400 ml dry red wine; 1 kg Apples; 250 ml clear apple juice; 1 package Vanillin sugar; 50 g Sugar; 20 g clarified butter; 2 (à 580 ml) Glasses of red cabbage with Pinot Noir; 2 TABLESPOONS Apple Jelly; 150 g Aachen Herbs Printen; 50 g Raisins; 7-10 Tbsp Parsley; 1 (6 l capacity) Freezer bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

4 Onions
2 Carrots
250 g Celeriac
250 ml Red wine vinegar
2 Bay leaves
0?$? Cloves
5 Juniper berries
1 TEASPOON Peppercorns
4 Allspice seeds
7-10 Tbsp Salt
2 kg Beef (from the leg, boneless)
3-4 Tbsp Oil
400 ml dry red wine
1 kg Apples
250 ml clear apple juice
1 package Vanillin sugar
50 g Sugar
20 g clarified butter
2 (à 580 ml) Glasses of red cabbage with Pinot Noir
2 TABLESPOONS Apple Jelly
150 g Aachen Herbs Printen
50 g Raisins
7-10 Tbsp Parsley
1 (6 l capacity) Freezer bag

Directions

1
Peel 2 onions and chop them roughly. Peel, wash and roughly dice the carrots and celery. For the marinade mix vinegar, 250 ml water, bay leaves, cloves, juniper berries, peppercorns, allspice and salt
2
Wash the meat. Fill meat and marinade with vegetables into a large freezer bag. Seal tightly so that the meat floats in the marinade or is completely covered. Place in a bowl. Leave to marinate overnight in the refrigerator
3
Lift the roast out of the marinade. Pour the marinade through a sieve, collecting the liquid, measure 200 ml. Dab roast dry with kitchen paper. Heat the oil in a large roasting pan, fry the meat thoroughly all around, remove. Add drained vegetables to the frying fat and fry well while turning. Put the meat back in. Deglaze with measured marinade, red wine and 400 ml water, bring to the boil. Cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 1/2 hours
4
Wash, peel and quarter the apples, cut out the core. Cut apples into cubes. Put apple juice, vanilla sugar, sugar and apples in a pot, cover and bring to the boil and simmer for 8-10 minutes. Stir 1-2 times. Pour into a bowl and let cool down
5
Peel 2 onions and chop finely. Heat clarified butter in a pot and fry the onions until translucent. Add red cabbage, bring to the boil and braise at low heat for 10-12 minutes. Add jelly and stir in
6
Crumble Printen roughly. Remove the roast from the oven, remove from the stock and keep warm. Pour the stock through a sieve and collect the stock. Back into the roaster
7
Cut the meat open and add to the sauce. Arrange meat on a plate garnished with parsley. Add red cabbage and apple compote. Dumplings taste good with it
8
Waiting time approx. 12 hours