Germany / Main
Sauerbraten
Beef steeped for days in a vinegar marinade and braised in it, with a gravy thickened on gingerbread.
Ingredients
- Beef topside1 1/2 kg
- Red wine vinegar400 ml
- Dry red wine400 ml
- Onions3
- Carrots2
- Celeriac150 g
- Cloves, juniper, bay, peppercorns1 tbsp
- Gingerbread, crumbled80 g
- Raisins50 g
- Sugar1 tbsp
- Oil for frying2 tbsp
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Boil the vinegar with the wine, vegetables and spices, cool it completely and pour it over the beef. Keep it in the fridge three to five days, turning once a day.
Lift the meat out, dry it with kitchen paper and brown it hard on every side in a hot casserole. Strain the marinade, keeping the vegetables.
Fry the marinated vegetables in the same fat, add the sugar and let it catch a little colour. Pour in the marinade and bring it to the boil.
Return the meat, cover and braise over a low flame for two hours, turning it once halfway. A fork should meet no resistance.
Take the meat out and keep it warm. Stir the crumbled gingerbread and the raisins into the gravy and cook for fifteen minutes: the gingerbread dissolves and thickens it on its own.
Blend the gravy smooth and taste it for the balance of sour and sweet. Carve the meat across the grain and pour the gravy over.
