Rhenish Sauerbraten

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the soup greens. Crush juniper berries. Bring 1/2 litre of water, vinegar, soup greens, juniper berries, laurel, allspice, cloves and peppercorns to the boil and let cool. Put into a bowl. Wash the meat and place in the marinade. Cover and marinate for 2-4 days. Turn from time to time.

2. 2

   Place the baked fruit in 3/4 -1 litre of lukewarm water and soak for about 3 hours. Peel onions and dice them coarsely. Heat the oil in a frying pan or casserole. Remove the meat from the stock, dab dry and fry all around in the hot oil. Finally add onions, fry briefly and season with salt and pepper. Pour marinade through a sieve and measure 500 ml. Add soup greens, if possible without spices, to the meat and deglaze with marinade. Bring to the boil, cover and stew for 1 1/2-2 hours. Bring the fruit and sugar to the boil in soaking water. Cover and cook over low heat for 20-30 minutes. Meanwhile stir dumpling powder into 750 ml cold water and let it swell for about 10 minutes. Form small dumplings with moistened hands. Place dumplings in plenty of boiling salted water, bring to the boil briefly and let them simmer at low heat for 15-20 minutes (do not boil any more).

3. 3

   Bring to the boil, cover and stew for 1 1/2-2 hours. Bring the fruit and sugar to the boil in soaking water. Cover and cook over low heat for 20-30 minutes. Meanwhile stir dumpling powder into 750 ml cold water and let it swell for about 10 minutes. Form small dumplings with moistened hands. Place dumplings in plenty of boiling salted water, bring to the boil briefly and let them simmer at low heat for 15-20 minutes (do not boil any more). Remove sauerbraten from the braising stock and keep warm. Puree the braising stock and vegetables and put them back into a pot. Crumble the honey cake, add to the sauce and simmer for another 1-2 minutes. Season the sauce with salt, pepper and possibly some sugar. Cut sauerbraten into slices and serve with sauce and baked fruit. Add potato dumplings and red cabbage or Brussels sprouts as desired. Serve garnished with parsley

4. 4

   Remove sauerbraten from the braising stock and keep warm. Puree the braising stock and vegetables and put them back into a pot. Crumble the honey cake, add to the sauce and simmer for another 1-2 minutes. Season the sauce with salt, pepper and possibly some sugar. Cut sauerbraten into slices and serve with sauce and baked fruit. Add potato dumplings and red cabbage or Brussels sprouts as desired. Serve garnished with parsley

5. 5

   Waiting time approx. 48 hours

Nutrition Facts

KCAL
600 kcal

CARBS
58 g

FATS
17 g

PROTEINS
46 g