Rhenish Sauerbraten

Name: Rhenish Sauerbraten
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 medium onion; 1/4 l + 2-3 tablespoons red wine vinegar; 10 Peppercorns; 5 Juniper berries; 3 Cloves; 2 Bay leaves; 1 TEASPOON Marjoram; 3/8 l dry red wine; 1 kg Braised beef (from shoulder or leg); 7-10 Tbsp salt, black pepper; 2 TABLESPOONS clarified butter; 2 TABLESPOONS Raisins; 1-2 TABLESPOONS flour, sugar; 2 TABLESPOONS flaked almonds

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 medium onion
1/4 l + 2-3 tablespoons red wine vinegar
10 Peppercorns
5 Juniper berries
3 Cloves
2 Bay leaves
1 TEASPOON Marjoram
3/8 l dry red wine
1 kg Braised beef (from shoulder or leg)
7-10 Tbsp salt, black pepper
2 TABLESPOONS clarified butter
2 TABLESPOONS Raisins
1-2 TABLESPOONS flour, sugar
2 TABLESPOONS flaked almonds

Directions

1
Clean, wash and chop the vegetables. Peel and quarter the onion. Boil both with 3/4 l water, 1/4 l vinegar and spices and let cool. Add 1/4 l wine
2
Wash the meat and pour the marinade over it. Cover and let it stand in the refrigerator for 2-3 days. Turn from time to time
3
Dab the roast dry, season. Sieve the marinade and save the vegetables. Heat clarified butter in a roaster. Brown the meat thoroughly all around. Fry the vegetables briefly. Deglaze with marinade and the rest of the wine bit by bit. Bring to the boil, cover and braise at low heat for 2-21/4 hours
4
Keep the roast warm. Sieve the roast stock and bring to the boil. Wash and add the raisins. Stir flour and 4 tablespoons of water until smooth, stir in and simmer for 3-4 minutes. Season to taste with salt, pepper, sugar and vinegar. Add almonds and arrange everything. Serve with dumplings, butter savoy cabbage and stewed apples
5
Drink: fine-tangy Pils