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!
For the marinade
500ml white wine
1 teaspoon of salt
4 allspice berries
1 bay leaf
1 stick celery
1 parsley root
4 tablespoons oil or dripping
For the sauce
1 tablespoon flour
salt and pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Place all the ingredients for the marinade in a big pan and bring to the boil. Remove from the heat and cool.
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.
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.
Beat flour with cream and bind the meat stock with it. Season with salt and pepper.