Rhenish Sauerbraten
easy
135 mins
135 mins
Ingredients
- 2 Onions
- 2 Carrots
- 200 g Celery Tuber
- 1/4 l White wine vinegar
- 3 Cloves
- 1 TEASPOON Peppercorns
- 5 Juniper berries
- 1 Bay leaf
- 1 kg Roast beef (from the leg)
- 20 g clarified butter
- 1 pack of Raw dumplings
- 7-10 Tbsp Salt
- 2 TABLESPOONS Butter or margarine
- 1 TABLESPOON Flour
- 3 TABLESPOONS Raisins
- 2 TABLESPOONS flaked almonds
- 7-10 Tbsp Pepper
- 7-10 Tbsp Parsley
Directions
- 1
Peel the onions. Clean and wash the carrots and celery. Cut everything into small pieces. Bring vinegar, 1/2 litre water, cloves, peppercorns, juniper berries, bay leaf and vegetables to the boil and allow to cool.
- 2
Wash the meat, put it in a large freezer bag and put it in a bowl. Put the marinade in the bag as well and close the bag. Leave the meat to marinate for two to three days, turning it several times.
- 3
Remove the meat and pat dry. Heat clarified butter in a roasting pan and fry the meat all around. Deglaze with 3/4 litre of the marinade and braise covered for about 1 1/2 hours.
- 4
For the dumplings, stir the potato powder into 3/4 litres of cold water and leave to swell for ten minutes. Shape the dumplings from the mixture. Put them into plenty of boiling salted water and let them simmer at low heat until they float on the surface.
- 5
Keep the roast warm. Pour frying stock through a sieve. Heat the fat in a pot. Sweat flour in it. Pour on the frying liquid while stirring. Add raisins and flaked almonds and simmer over low heat for 15 minutes.
- 6
Season to taste with salt and pepper. Arrange meat, dumplings and some sauce on a plate. Garnish with parsley. The rest of the sauce is extra.
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