Sauerbraten with printen sauce

Name: Sauerbraten with printen sauce
Cook time: 15 h 30 min
Total time: 15 h 30 min
Yield: 6
Ingredients: 2 Onions; 2 Carrots; 250 g Celeriac; 1/4 l Red wine vinegar; 2 Bay leaves; 0?$? Carnations; 5 Juniper berries; 1 TEASPOON Peppercorns; 4 Allspice seeds; 7-10 Tbsp Salt; 2 kg Braised beef (e.g. leg; boneless); 3-4 Tbsp Oil; 400 ml dry red wine; 50 g Raisins; 150 g Aachen herb sprints; 1 large freezer bag

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
930 mins

TOTAL TIME
930 mins

Ingredients

Servings: 6

2 Onions
2 Carrots
250 g Celeriac
1/4 l Red wine vinegar
2 Bay leaves
0?$? Carnations
5 Juniper berries
1 TEASPOON Peppercorns
4 Allspice seeds
7-10 Tbsp Salt
2 kg Braised beef (e.g. leg; boneless)
3-4 Tbsp Oil
400 ml dry red wine
50 g Raisins
150 g Aachen herb sprints
1 large freezer bag

Directions

1
Peel, wash and chop the onions, carrots and celery. Mix with vinegar, 1/4 l water, all spices and salt. Wash the meat. Pour the marinade into the freezer bag, seal it. Leave to marinate overnight.
2
Remove the roast, dab dry. Sieve the marinade and collect the liquid. Heat oil in a roasting pan. Brown the meat thoroughly all around. Take out. Fry vegetables in hot fat.
3
Put meat in it. Add 200 ml marinade, wine and 400 ml water, bring to the boil. Cover and cook in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 2 1/2 hours. Wash the raisins.
4
Remove the roast, sieve the stock. Boil up with crumbled princes and raisins. Simmer for about 10 minutes. Season to taste the sauce. Red cabbage, dumplings and apple compote go well with it. Drink tip: red wine, e.g.
5
a semi-dry thorn field.