Rhenish Sauerbraten

Name: Rhenish Sauerbraten
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 1/4 l Red wine vinegar; 6 black peppercorns; 8 Juniper berries; 2 Cloves; 2-3 Bay leaves; 1 kg Lean beef from the leg; 75 g streaky smoked bacon; 2 Onions; 2 Carrots; 1/4 Celeriac; 1 Parsley root; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Honey cake; 2-3 TABLESPOONS Oil; 200 ml dry red wine; 75 g light raisins; 1-2 TABLESPOONS redcurrant jelly; 1 TABLESPOON dark sauce thickener

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 5

1/4 l Red wine vinegar
6 black peppercorns
8 Juniper berries
2 Cloves
2-3 Bay leaves
1 kg Lean beef from the leg
75 g streaky smoked bacon
2 Onions
2 Carrots
1/4 Celeriac
1 Parsley root
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Honey cake
2-3 TABLESPOONS Oil
200 ml dry red wine
75 g light raisins
1-2 TABLESPOONS redcurrant jelly
1 TABLESPOON dark sauce thickener

Directions

1
Put vinegar and 3/8 litres of water in a pot and bring to the boil. Coarsely crush peppercorns, juniper and cloves in a mortar. Add bay leaves and spices and simmer for 2 minutes at low heat. Remove from the heat and allow to cool. Wash the meat. Place in a bowl and pour the stock over it so that the roast is covered as completely as possible. Cover and marinate in the refrigerator for about 24 hours.
2
After 12 hours turn the meat over. Finely dice the bacon. Peel and chop the onions. Clean, wash and chop the carrots, celery and parsley root. Lift meat out of the marinade and dab dry with kitchen paper. Pour the marinade through a fine sieve and collect it. Heat up in a small pot. Season meat with salt and pepper. Roughly dice the honey cake. Heat oil in a roasting pan, leave out the bacon, take it out. Brown the meat on all sides. Spread onions, vegetables, honey cake and bacon around the meat, fry briefly while turning, pour marinade and red wine over it. Cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 1/2 hours.
3
Heat up in a small pot. Season meat with salt and pepper. Roughly dice the honey cake. Heat oil in a roasting pan, leave out the bacon, take it out. Brown the meat on all sides. Spread onions, vegetables, honey cake and bacon around the meat, fry briefly while turning, pour marinade and red wine over it. Cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 1/2 hours. Remove the meat from the roaster and keep warm. Pour sauce through a sieve. Pass vegetables, onions and honey cake through the sieve. Put into a pot, add raisins and jelly, bring to the boil, stir in sauce thickener and simmer at low heat for about 1 minute. Cut the roast open and arrange on a plate with the sauce. Potato dumplings taste good with it
4
Remove the meat from the roaster and keep warm. Pour sauce through a sieve. Pass vegetables, onions and honey cake through the sieve. Put into a pot, add raisins and jelly, bring to the boil, stir in sauce thickener and simmer at low heat for about 1 minute. Cut the roast open and arrange on a plate with the sauce. Potato dumplings taste good with it
5
25 hours waiting time