Rhenish Sauerbraten with broccoli vegetables

Name: Rhenish Sauerbraten with broccoli vegetables
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 Federation Soup Greens; 2 Onions; 2 Cloves; 1 Bay leaf; 1 TEASPOON black peppercorns; 1/2 TEASPOON Allspice seeds; 4 Juniper berries; 1/4 l dry red wine; 1/8 l Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 kg Beef from the leg - as an alternative, the meat can also be bought already pickled from the butcher (best to order in advance); 30 g clarified butter; 100 g Pumpernickel; 1 kg Broccoli; 50 g Raisins and almond slivers; 7-10 Tbsp Pepper; 1 untreated lemon; 40 g Butter or margarine; 7-10 Tbsp Lemon slices

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

2 Federation Soup Greens
2 Onions
2 Cloves
1 Bay leaf
1 TEASPOON black peppercorns
1/2 TEASPOON Allspice seeds
4 Juniper berries
1/4 l dry red wine
1/8 l Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 kg Beef from the leg - as an alternative, the meat can also be bought already pickled from the butcher (best to order in advance)
30 g clarified butter
100 g Pumpernickel
1 kg Broccoli
50 g Raisins and almond slivers
7-10 Tbsp Pepper
1 untreated lemon
40 g Butter or margarine
7-10 Tbsp Lemon slices

Directions

1
Clean, wash and cut 1 bunch of soup greens into pieces. Peel 1 onion, cut in half and lard with cloves. Bring the soup greens, onion, bay leaf, crushed pepper and allspice seeds, juniper berries, wine, vinegar, 1/4 litre water, a little salt and sugar to the boil and allow to cool. Wash the meat, put it in the marinade, cover and let it soak in the fridge for 2-3 days. Turn daily. Then remove from the marinade, dab dry and fry in a roasting pan in heated lard all around. Clean and chop the remaining soup vegetables and onion and fry briefly. Deglaze with part of the marinade and cover and braise in a preheated oven (electric range: 200°C/ gas: level 3) for approx. 2 hours. Pour on the remaining marinade bit by bit and turn the roast from time to time. After about 1 hour add the crumbled pumpernickel. Clean and wash the broccoli and divide into florets. Cover the florets in boiling salted water and cook over medium heat for about 8 minutes until firm to the bite, drain. Remove the roast from the stock, cover and leave to rest. Pass the stock through a sieve and bring to the boil. Add raisins and almonds and simmer sauce for about 5 minutes. Season to taste with salt, pepper and sugar. Peel the peel thinly, cut into fine strips and squeeze out the juice. Heat the fat, lemon peel and juice. Heat the broccoli in it while tossing. Arrange vegetables, roast and some sauce on a plate. Garnish with lemon slices. Serve the rest of the sauce and, if desired, the spaetzle with it
2
Preparation time approx. 2 1/2 hours (without marinating time)
3
Plate: Friesland
4
Cutlery: C . Mertens