Rhenish Sauerbraten

Name: Rhenish Sauerbraten
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1/4 l Red wine vinegar; 5 black peppercorns; 2 Cloves; 5 Juniper berries; 2 Bay leaves; 800 g prime boiled beef (outer end of the bovine tail); 50 g streaky smoked bacon; 3 Onions; 2 Carrots; 1 Parsley root; 80 g Celeriac; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml dry red wine; 1 pack of Potato dumplings half & half; 100 g Raisins; 1 TEASPOON dark beet syrup; 2 Branches of flat parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1/4 l Red wine vinegar
5 black peppercorns
2 Cloves
5 Juniper berries
2 Bay leaves
800 g prime boiled beef (outer end of the bovine tail)
50 g streaky smoked bacon
3 Onions
2 Carrots
1 Parsley root
80 g Celeriac
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml dry red wine
1 pack of Potato dumplings half & half
100 g Raisins
1 TEASPOON dark beet syrup
2 Branches of flat parsley

Directions

1
Bring red wine vinegar and 375 ml water to the boil in a saucepan. Crush the peppercorns, cloves and juniper berries slightly and add them to the stock with the bay leaves. Simmer for 2 minutes and let cool off. Put the meat in a bowl and pour the cold stock over it. Cover the meat and leave it to stand in a cool place for 3 days, turning every day. Remove meat from the marinade and pat dry. Cut bacon into fine strips.
2
Cut onions in half. Clean and wash 1 carrot, parsley root and celery and cut into small pieces. Heat the oil in a roasting pan and leave the bacon in it. Season meat with salt and pepper and fry on all sides. Spread onions and vegetables around the meat and fry briefly while stirring. Pour marinade through a sieve, measure 1/4 litre. Deglaze the vegetables with it and let them braise at medium heat for 2 hours. Add red wine bit by bit. 20 minutes before the end of the cooking time mix dumpling powder with 750 ml cold water and let it swell for 10 minutes. Form 12 dumplings and put them in plenty of boiling salted water, bring to the boil briefly and let them simmer in an open pot at low heat for 20 minutes. Meanwhile peel and wash 1 carrot and cut it into fine strips. Remove the meat and keep it warm. Pour sauce through a sieve. Add the raisins and carrot strips to the sauce and reduce to a creamy consistency.
3
Add red wine bit by bit. 20 minutes before the end of the cooking time mix dumpling powder with 750 ml cold water and let it swell for 10 minutes. Form 12 dumplings and put them in plenty of boiling salted water, bring to the boil briefly and let them simmer in an open pot at low heat for 20 minutes. Meanwhile peel and wash 1 carrot and cut it into fine strips. Remove the meat and keep it warm. Pour sauce through a sieve. Add the raisins and carrot strips to the sauce and reduce to a creamy consistency. Season with salt, pepper and sugar beet syrup. Wash parsley, dab dry and cut into fine strips. Cut the meat into slices. Drain the dumplings. Arrange meat, dumplings and sauce on plates. Sprinkle parsley over the dumplings. Garnish with roasted onions and bay leaf
4
Season with salt, pepper and sugar beet syrup. Wash parsley, dab dry and cut into fine strips. Cut the meat into slices. Drain the dumplings. Arrange meat, dumplings and sauce on plates. Sprinkle parsley over the dumplings. Garnish with roasted onions and bay leaf