Sauerbraten

Name: Sauerbraten
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 1 collar Soup Greens; 2 Onions; 7-10 Tbsp l/4 l red wine vinegar + 2-3 tablespoons; 7-10 Tbsp Salt; 10 Peppercorns; 10 Juniper berries; 4 Cloves; 1 TEASPOON Mustard seeds; 2 Bay leaves; 1 TEASPOON dried marjoram; 3/8 l dry red wine; 1.2 kg Beef (Semer roll); 75 g Raisins; 2 TABLESPOONS clarified butter; 1 (approx.1 kg) Head Savoy cabbage; 2 TABLESPOONS Butter or margarine; 50 g flaked almonds; 1 heaped tbsp. flour; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

1 collar Soup Greens
2 Onions
7-10 Tbsp l/4 l red wine vinegar + 2-3 tablespoons
7-10 Tbsp Salt
10 Peppercorns
10 Juniper berries
4 Cloves
1 TEASPOON Mustard seeds
2 Bay leaves
1 TEASPOON dried marjoram
3/8 l dry red wine
1.2 kg Beef (Semer roll)
75 g Raisins
2 TABLESPOONS clarified butter
1 (approx.1 kg) Head Savoy cabbage
2 TABLESPOONS Butter or margarine
50 g flaked almonds
1 heaped tbsp. flour
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Freezer bag
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and cut the soup greens into pieces. Peel and quarter 1 onion. Bring 3/4 litre of water, 1/4 litre of red wine vinegar, 1 teaspoon of salt, peppercorns, juniper berries, cloves, mustard seeds, bay leaves, marjoram, soup greens and onion quarters to the boil briefly, then allow to cool. Add 1/4 litre red wine. Wash the meat and put it in a large freezer bag. Add the marinade and the spices. Close the bag and put everything in a bowl. Leave to stand in the fridge for 2-3 days.
2
Turn several times. Soak raisins in water for 3-4 hours. Remove meat from the marinade and pat dry. Pour the marinade through a sieve, collecting the liquid. Heat clarified butter in a roasting pan and fry the meat thoroughly all around. Add drained vegetables and fry well. Deglaze with half of the marinade. Cover and stew for about 1 1/2 hours at medium heat. After 1 hour add 1/4 litre water. In the meantime clean, wash and quarter the savoy cabbage and cut out the stalk. Cut cabbage into fine strips and cook in boiling salted water for 8-12 minutes. Then drain. Peel the remaining onion and chop finely. Sauté in hot fat shortly before serving. Braise the cabbage for about 5 minutes while turning.
3
Cover and stew for about 1 1/2 hours at medium heat. After 1 hour add 1/4 litre water. In the meantime clean, wash and quarter the savoy cabbage and cut out the stalk. Cut cabbage into fine strips and cook in boiling salted water for 8-12 minutes. Then drain. Peel the remaining onion and chop finely. Sauté in hot fat shortly before serving. Braise the cabbage for about 5 minutes while turning. Remove the roast, wrap in aluminium foil, keep warm and let it rest for about 10 minutes. Pour the roast stock through a sieve into a pot. Add raisins, flaked almonds and remaining red wine and bring to the boil. Stir flour and 4 tablespoons of water until smooth and thicken the sauce with it. Bring to the boil again. Season to taste with salt, pepper, sugar and remaining vinegar. Potato dumplings and stewed apples taste good with it
4
Remove the roast, wrap in aluminium foil, keep warm and let it rest for about 10 minutes. Pour the roast stock through a sieve into a pot. Add raisins, flaked almonds and remaining red wine and bring to the boil. Stir flour and 4 tablespoons of water until smooth and thicken the sauce with it. Bring to the boil again. Season to taste with salt, pepper, sugar and remaining vinegar. Potato dumplings and stewed apples taste good with it
5
Per portion (for 4 people) approx. 2730 kJ/ 650 kcal. E 73 g, F 23 g, KH 22 g. with 6 pers.