Sauerbraten

Name: Sauerbraten
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 3 Onions; 300 g Carrots; 300 g Celeriac; 1 l dry red wine; 300 ml Vinegar; 4 Bay leaves; 8 Cloves; 10 Juniper berries; 1.2 kg Roast beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 3 TABLESPOONS Flour; 150 g Lamb's lettuce; 1/2 red pepper; 2 TABLESPOONS Red wine vinegar; 1 collar Chives; 500 g Spätzle; 60 g Breadcrumbs; 2 TABLESPOONS Butter; 1-2 TABLESPOONS Cornstarch; 7-10 Tbsp Sugar; 200 g Grapes

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

3 Onions
300 g Carrots
300 g Celeriac
1 l dry red wine
300 ml Vinegar
4 Bay leaves
8 Cloves
10 Juniper berries
1.2 kg Roast beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
3 TABLESPOONS Flour
150 g Lamb's lettuce
1/2 red pepper
2 TABLESPOONS Red wine vinegar
1 collar Chives
500 g Spätzle
60 g Breadcrumbs
2 TABLESPOONS Butter
1-2 TABLESPOONS Cornstarch
7-10 Tbsp Sugar
200 g Grapes

Directions

1
Peel onions, carrots and celery and cut them into medium-sized pieces. Mix red wine, vinegar and 600 ml water. Add laurel, cloves, juniper and prepared vegetables. Leave the roast to soak for 2-3 days. Remove meat from the marinade and pat dry. Season with salt and pepper. Drain the vegetables and collect the marinade.
2
Heat 1 tablespoon of oil in a frying pan and fry the roast for about 10 minutes. Add the vegetables and fry for about 5 minutes. Add tomato paste and flour and sauté briefly. Measure out 800 ml marinade, deglaze vegetables with it. Cover the roast and braise in the preheated oven (electric: 200 °C/ gas: level 3) for about 2 hours. In the meantime, clean, wash and drain the salad. Clean, wash and cut the bell peppers into small cubes. For the vinaigrette, whisk remaining oil, red wine vinegar, salt and pepper. Wash the chives, dab dry and cut into fine rolls. Add to the salad dressing. Cook the pasta in boiling salted water for about 12 minutes until al dente. Melt the butter and brown the breadcrumbs. Remove the roast from the sauce and keep warm. Pour the sauce through a sieve into a pot and bring to the boil.
3
For the vinaigrette, whisk remaining oil, red wine vinegar, salt and pepper. Wash the chives, dab dry and cut into fine rolls. Add to the salad dressing. Cook the pasta in boiling salted water for about 12 minutes until al dente. Melt the butter and brown the breadcrumbs. Remove the roast from the sauce and keep warm. Pour the sauce through a sieve into a pot and bring to the boil. Mix starch with 2-3 tablespoons of water until smooth and thicken the sauce with it. Season to taste with salt, pepper and sugar if necessary. Wash the grapes, pluck them from the stems and heat them in the sauce. Drain the pasta and mix with the breadcrumbs. Mix the salad ingredients and sprinkle with the vinaigrette. Cut the roast into slices, arrange on plates with the sauce and pasta. Add salad extra
4
Mix starch with 2-3 tablespoons of water until smooth and thicken the sauce with it. Season to taste with salt, pepper and sugar if necessary. Wash the grapes, pluck them from the stems and heat them in the sauce. Drain the pasta and mix with the breadcrumbs. Mix the salad ingredients and sprinkle with the vinaigrette. Cut the roast into slices, arrange on plates with the sauce and pasta. Add salad extra
5
Waiting time approx. 72 hours