This recipe is liked by 0 person(s). |
Sauerbraten
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
Marinade: | |
3 cups | water |
3 cups | red wine |
2 cups | vinegar |
2 stalks | celery, finely chopped |
8 | cloves |
16 whole black pepper corns | |
4 | whole bay leaves |
6 | juniper berries |
6 cloves | garlic, peeled |
1 | onion, peeled and sliced |
2 | carrots, peeled and sliced |
1 teaspoon | thyme |
2 tablespoons | salt |
Sauerbraten sauce: | |
4 ounces | butter |
1/2 cup | flour |
1/3 cup | sugar |
3/4 cup | raisins |
6 ginger snaps | |
1 tablespoon | mustard |
1 tablespoon | marjoram |
Trim meat from fat, season with salt and pepper and keep in cooler until marinade is ready.
Marinate the beef. Put all the liquids in a stockpot and add herbs, vegetables, and seasoning. Bring to a boil and simmer for 30 minutes. Pull from heat and let cool completely. When marinade is cool, pour over the meat and make sure the meat is completely covered. Keep the meat refrigerated and covered for 4 days, and turn the meat once a day so that it marinates on both sides.
Braise the beef. When ready to cook the sauerbraten, remove the meat from the liquid and pat dry with a paper towel. Sprinkle meat with salt and pepper. Heat a large roasting pan to hold all the meat, add oil and sear the meat over light heat until the meat is brown on both sides (15 minutes). Cover the meat with the marinade and bring to a boil. Cover with a lid and simmer the meat for 3 hours, or until meat is done. Remove the meat from the liquid and set aside.
Make the sauce. Pour braising liquid through fine mesh sieve into bowl and discard solids. Skim any fat. Put just enough liquid into a small bowl to cover raisins and let soak for 15 minutes. Melt butter in pot over moderately low heat. Add flour and sugar and whisk constantly until roux is dark golden brown (about 4 minutes). Add strained braising liquid in a steady stream, whisking constantly. Increase heat to high, and boil until liquid is reduced by 1/3. Add ginger snaps and raisins, reduce heat, and simmer until sauce is glossy and slightly thickened, about 2 minutes. Check for seasoning. Thinly slice beef in portions and warm it in the sauce before serving.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe