Pulled sauerbraten from the Semerrolle

Name: Pulled sauerbraten from the Semerrolle
Cook time: 6 h
Total time: 54 h
Yield: 6
Ingredients: 4 Onions; 1 collar Soup Greens; 1.5 kg Semper Roll; 2 Bay leaves; 1 TABLESPOON Peppercorns; 4 Cloves; 1 TEASPOON Juniper berries; 200 ml + 4 tablespoons White wine vinegar; 400 ml Cider (cider); 7-10 Tbsp salt and pepper; 2 TABLESPOONS clarified butter; 1 kg Pears; 1 piece (approx. 3 cm) Ginger; 2 Branch/s Rosemary; 1 TABLESPOON Oil; 2 TABLESPOONS demerara sugar; 50 g Babyleaf salad; 6 Bread roll; 1-2 TEASPOONS Cornstarch; 150 g Barbecue sauce (bottle); 1 large freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

Spicy pickled and cooked for hours at 100 degrees, the meat can be plucked small with a fork. Mixed with a spicy sauce and pear chutney, a special treat in a bread roll

COOK TIME
360 mins

TOTAL TIME
3240 mins

Ingredients

Servings: 6

4 Onions
1 collar Soup Greens
1.5 kg Semper Roll
2 Bay leaves
1 TABLESPOON Peppercorns
4 Cloves
1 TEASPOON Juniper berries
200 ml + 4 tablespoons White wine vinegar
400 ml Cider (cider)
7-10 Tbsp salt and pepper
2 TABLESPOONS clarified butter
1 kg Pears
1 piece (approx. 3 cm) Ginger
2 Branch/s Rosemary
1 TABLESPOON Oil
2 TABLESPOONS demerara sugar
50 g Babyleaf salad
6 Bread roll
1-2 TEASPOONS Cornstarch
150 g Barbecue sauce (bottle)
1 large freezer bag

Directions

1
2 days before 2 onions peel and chop. Clean or peel, wash and chop the soup greens. Dab Semerrolle dry. Put it with onions, soup vegetables and spices in a large freezer bag. Add 200 ml vinegar and cider, close the bag well and marinate in the fridge for about 2 days. Turn the bag several times in between.
2
2 days later, lift meat out of the marinade and pat dry. Season with salt and pepper. Pour the marinade through a sieve, collecting the vegetables and spices and allow to drain. Heat clarified butter in a roaster. Brown the meat thoroughly all around. Add drained vegetables and fry briefly. Deglaze with marinade and 500 ml water. Bring to the boil, cover and braise in a preheated oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer) for approx. 5 hours.
3
For the chutney, peel, quarter, core and chop the pears. Peel ginger and 2 onions. Chop the ginger finely and dice the onions. Wash and chop the rosemary. Heat the oil. Steam onions and ginger in it. Add rosemary, pears and sugar and steam briefly. Add 4 tablespoons vinegar, season with salt and pepper. Cover and simmer for about 10 minutes. Season to taste and let it cool down.
4
Wash the salad. Cut open the buns. Lift out the roast. Pour sauce through a sieve into a pot. Bring to the boil and boil down over high heat for about 10 minutes. Stir starch and 2 tablespoons of water until smooth. Thicken the sauce with it. Stir in barbecue sauce. Season to taste. Tear meat with two forks, mix with sauce. Fill buns with meat, chutney and salad.