Sauerbraten with celery puree and pumpernickel-raisin-gremolata

Name: Sauerbraten with celery puree and pumpernickel-raisin-gremolata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 TEASPOON Mustard seeds; 3 Juniper berries; 800 g Fillet of beef; 1 Bay leaf; 750 ml dry red wine; 2 discs (60 g) Pumpernickel bread; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 800 g Celeriac; 150 g Potatoes; 1 small clove of garlic; 1 untreated orange; 6 Stem(s) Parsley; 2 TABLESPOONS Olive oil; 1 TEASPOON Butter; 50 g Whipped cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp large freezer bag, preferably with zip closure; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 TEASPOON Mustard seeds
3 Juniper berries
800 g Fillet of beef
1 Bay leaf
750 ml dry red wine
2 discs (60 g) Pumpernickel bread
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
800 g Celeriac
150 g Potatoes
1 small clove of garlic
1 untreated orange
6 Stem(s) Parsley
2 TABLESPOONS Olive oil
1 TEASPOON Butter
50 g Whipped cream
7-10 Tbsp grated nutmeg
7-10 Tbsp large freezer bag, preferably with zip closure
7-10 Tbsp Aluminium foil

Directions

1
Crush mustard seeds and juniper berries. Wash the fillet of beef. Put mustard seeds, bay leaf, juniper berries, red wine and beef fillet in a freezer bag and close it tightly. Marinate beef fillet overnight, at least 12 hours
2
Quarter the pumpernickel and put it on a baking tray. Dry in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: stage 1) for approx. 15 minutes. Take out and let cool down
3
Remove the beef fillet from the marinade, dab dry and season all around with salt and pepper. Heat the oil in a pan and fry the meat all around. Place the meat and roasting set on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes
4
Peel, wash and cut the celery into pieces. Peel, wash and chop the potatoes. Cook celery and potatoes in boiling salted water for about 15 minutes
5
Take the meat out of the oven, cover with aluminium foil and let it rest for about 10 minutes
6
Peel garlic and chop very finely. Wash the orange and grate the peel thinly. Wash parsley, shake dry and chop the leaves finely. Crumble the pumpernickel in the universal chopper. Mix orange peel, pumpernickel, parsley, olive oil and garlic and season with salt and pepper.
7
Drain the celery and potatoes. Add butter and cream and mash. Season to taste with salt and nutmeg. Cut meat into slices. Arrange meat and puree on plates and sprinkle with the Gremolata. Finally sprinkle with meat juice
8
Waiting time approx. 12 hours