Rhenish Sauerbraten

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into pieces. Peel and quarter the onion. Bring 3/4 litre water, red wine vinegar, 1 teaspoon of salt, peppercorns, juniper berries, cloves, mustard seeds, bay leaves, marjoram, soup greens and onion to the boil briefly, then allow to cool. Add 1/4 litre red wine. Wash the meat and put it in a large freezer bag. Add the marinade and the spices.

2. 2

   Close the bag and put everything in a bowl. Leave to stand in the fridge for 2-3 days. Turn several times. Soak raisins in water for 3-4 hours. Remove meat from the marinade and pat dry. Pour the marinade through a sieve, collecting the liquid. Heat clarified butter in a roasting pan and fry the meat thoroughly all around. Add drained vegetables and fry well. Deglaze with half of the marinade. Cover and stew for about 2 hours at medium heat. Remove the roast, wrap in aluminium foil, keep warm and let it rest for about 10 minutes.

3. 3

   Pour the marinade through a sieve, collecting the liquid. Heat clarified butter in a roasting pan and fry the meat thoroughly all around. Add drained vegetables and fry well. Deglaze with half of the marinade. Cover and stew for about 2 hours at medium heat. Remove the roast, wrap in aluminium foil, keep warm and let it rest for about 10 minutes. Pour the roast stock through a sieve into a pot. Add cream, raisins, almond leaves and remaining red wine and bring to the boil. Thicken with sauce thickener. Season to taste with salt and pepper. Potato dumplings taste good with it

4. 4

   Pour the roast stock through a sieve into a pot. Add cream, raisins, almond leaves and remaining red wine and bring to the boil. Thicken with sauce thickener. Season to taste with salt and pepper. Potato dumplings taste good with it

5. 5

   Scarf: Laura Ashley