Sauerbraten (Braised Beef)

    Sauerbraten (Braised Beef)

    10saves
    3days2hr


    7 people made this

    About this recipe: This is my mother-in-law's Sauerbraten recipe - delicious with potato dumplings and red cabbage. The beef needs to marinate for 3 days for the most spectacular, toothsome results. A favourite in Germany, and now in your kitchen!

    Ingredients
    Serves: 4 

    • 750g beef
    • For the marinade
    • 500ml vinegar
    • 500ml white wine
    • 500ml water
    • 1 teaspoon of salt
    • 2 onions
    • 5 peppercorns
    • 4 cloves
    • 4 allspice berries
    • 1 bay leaf
    • 1 carrot
    • 1 stick celery
    • 1 parsley root
    • For frying
    • 4 tablespoons oil or dripping
    • For the sauce
    • 125ml cream
    • 1 tablespoon flour
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:2hr  ›  Extra time:3days marinating  ›  Ready in:3days2hr10min 

    1. Place all the ingredients for the marinade in a big pan and bring to the boil. Remove from the heat and cool.
    2. Put the meat in a stoneware pot or a large porcelain dish (don't use a metal dish) and drizzle the cooled marinade over it. Leave the meat to infuse for 3 days in a cool place, turning once or twice.
    3. Heat fat in a casserole dish and brown all sides of the meat (taken out of the marinade). Pour the filtered marinade over it and braise, covered, for about 1 1/2 hours at 160 C / Gas 2, basting regularly. Add more marinade or hot water if needed.
    4. Beat flour with cream and bind the meat stock with it. Season with salt and pepper.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate