Italian sauerbraten

Name: Italian sauerbraten
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 collar Soup Greens; 2 Onions; 2 Branches of rosemary; 200 ml Balsamic vinegar; 200 ml dry red wine; 1 Bay leaf; 1 TABLESPOON black peppercorns; 1.8-2 kg Roast beef; 5 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 kg Potatoes; 100 ml Vegetable broth; 100 g dried tomatoes; 50 g Pine nuts; 3 can(s) (425 ml each) large white beans; 2 Garlic cloves; 50 g Amaretti biscuits

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

1 collar Soup Greens
2 Onions
2 Branches of rosemary
200 ml Balsamic vinegar
200 ml dry red wine
1 Bay leaf
1 TABLESPOON black peppercorns
1.8-2 kg Roast beef
5 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 kg Potatoes
100 ml Vegetable broth
100 g dried tomatoes
50 g Pine nuts
3 can(s) (425 ml each) large white beans
2 Garlic cloves
50 g Amaretti biscuits

Directions

1
Soup greens clean or peel, wash and cut into pieces. Peel 1 onion and cut into slices. Wash the rosemary, shake dry. Bring vinegar, wine, 400 ml water, soup vegetables, onion, 1 sprig of rosemary, bay leaf and peppercorns to the boil and allow to cool. Wash the meat and put it in a freezer bag (approx. 6 litres content). Add the prepared marinade. Close the bag well. Marinate in the refrigerator for about 2 days. Turn the bag in between
2
Remove meat from the marinade and pat dry. Pour the marinade into a sieve. Collect the liquid. Heat 2 tablespoons of oil in a roaster. Sauté the meat in it while turning. Season with salt and pepper. Remove the meat. Sauté the soup greens and onion slices in the frying fat for approx. 2 minutes. Deglaze with marinade. Put meat back into the roaster and bring to the boil. Stew in the closed roaster for about 2 hours
3
Peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a pan and fry the potatoes for about 20 minutes. Season with salt and pepper. After about 5 minutes pour on broth and close the pan with a lid. Turn potatoes in between
4
Pour the beans into a sieve, rinse and drain. Peel the remaining onion and chop finely. Chop the tomatoes coarsely, except for 2. Heat 1 tablespoon of oil in a pot and roast pine nuts in it for about 1 minute. Add diced onion and tomatoes and fry briefly. Add the beans to the onions. Stew for about 10 minutes. Peel garlic and press it through a garlic press. Season beans with garlic, salt and pepper
5
After about 1 1/2 hours, crumble the Amaretti finely and add to the sauerbraten. Remove the roast and keep warm. Pour frying stock through a sieve into a pot. Pass soft vegetables through the sieve and mix with the sauce. Bring to the boil, simmer for about 5 minutes. Season to taste with salt and pepper. Pluck the remaining rosemary needles from the branch and chop. Cut meat into slices. Arrange vegetables, potatoes, meat and sauce. Sprinkle with chopped rosemary
6
waiting time approx. 2 days