Rhenish Sauerbraten

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into pieces. Peel and quarter the onion. Bring the soup greens, onion, bay leaf, cloves, peppercorns, vinegar, wine and 200 millilitres of water to the boil briefly and allow to cool. Wash the meat, place in a large freezer bag and add the marinade. Close the bag well and place in a bowl. Marinate the meat overnight.

2. 2

   Remove meat from the marinade and pat dry. Pour the vegetables through a sieve and collect the liquid. Heat clarified butter in a roaster. Brown the meat all around. Season with salt and pepper. Add vegetables and spices and braise briefly. Deglaze with the marinade. Crumble honey cake, add. Braise with lid in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 1/4 hours. After 2 hours, ladle the vegetables from the roast stock with a skimmer. Add raisins and flaked almonds and braise to the end.

3. 3

   Deglaze with the marinade. Crumble honey cake, add. Braise with lid in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 1/4 hours. After 2 hours, ladle the vegetables from the roast stock with a skimmer. Add raisins and flaked almonds and braise to the end. Put the roaster on the stove and remove the meat. Stir cornflour and three tablespoons of water until smooth and thicken the stock. Bring to the boil again and season to taste with salt, pepper and sugar. Cut the roast into slices and serve with the sauce. Garnish with bay leaf. Serve with potato dumplings

4. 4

   Put the roaster on the stove and remove the meat. Stir cornflour and three tablespoons of water until smooth and thicken the stock. Bring to the boil again and season to taste with salt, pepper and sugar. Cut the roast into slices and serve with the sauce. Garnish with bay leaf. Serve with potato dumplings

Nutrition Facts

KCAL
470 kcal

CARBS
16 g

FATS
18 g

PROTEINS
54 g