Sauerbraten with apple sauce and dumplings
easy
165 mins
165 mins
Ingredients
- 750 g Beef (from the leg)
- 1/4 l White wine vinegar
- 1 Bay leaf
- 3 Carnation Heads
- 1/2 TEASPOON Peppercorns
- 1 Onion
- 1 Carrot
- 200 g Celery Tuber
- 50 g streaky smoked bacon
- 50 g Pumpernickel
- 50 g flaked almonds
- 50 g Raisins
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat and place in a bowl. Mix vinegar with 1/2 litre water, bay leaf, cloves and peppercorns. Peel and quarter the onion. Peel, wash and dice carrot and celery. Add the onion and vegetables to the meat, pour the marinade over them and leave to soak for three to four days.
- 2
Turn from time to time. Dice the bacon and leave it in a roasting pan. Remove meat from the marinade, dab dry and fry on all sides. Add marinade and pumpernickel to the meat, bring to the boil and cook for about two hours. Remove meat and keep warm. Pour the sauce through a sieve. Add almonds and raisins and season to taste with salt, pepper and sugar. Bring the sauce to the boil and stir in the sauce thickener. Bring to the boil again. Cut the roast open, arrange on a plate and pour some sauce over it.
- 3
Add almonds and raisins and season to taste with salt, pepper and sugar. Bring the sauce to the boil and stir in the sauce thickener. Bring to the boil again. Cut the roast open, arrange on a plate and pour some sauce over it. Add remaining sauce extra. Garnish roast with parsley. Serve with dumplings and applesauce
- 4
Preparation time approx. 2 3/4 hours (without waiting time)
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