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This is how we make our Rhenish Sauerbraten, one of the tastiest braised dishes we can find. As it's worth cooking a larger portion straight away, our roast is a bit larger. You can of course make a smaller Sauerbraten, but you can also freeze it and always have lunch ready. The sauce is made locally, with or without raisins. A Sauerbraten takes time, but not work. First the marinade is made, in which the roast rests (in our case for at least 7 days), then it is seared and the sauce is prepared; it does the braising itself. We really enjoyed our Rhenish Sauerbraten and everyone thought it tasted great. Ingredients for my Rhenish Sauerbraten 3 kg beef roast (from the shoulder) 2 tbsp brown sugar 200 ml red wine vinegar 4 onions 2 carrots approx. 200 g celery good handful of parsley 2 tsp allspice 2 tsp juniper berries 2 tsp peppercorns 4 bay leaves 4 cloves 1 litre red wine (Pinot Noir) 400 ml beef stock Marinate the roast in the marinade for at least 7 days, as desired. Salt and pepper Oil for frying 2 tbsp tomato paste 4-5 pumpernickel buns 2-3 tbsp sugar beet greens Salt and pepper to taste ---------------------------------------------------------------- Ingredients for a smaller sauerbraten Ingredients for 1.5 kg beef roast (from the shoulder) 1 tbsp brown sugar 100 ml red wine vinegar 2 onions 1 carrot approx. 100 g celery Handful of parsley 1 tsp allspice 1 tsp juniper berries 1 tsp peppercorns 2 bay leaves 2 cloves ½ litre red wine (late Burgundy) Marinate the roast for at least 7 days as desired. Salt and pepper Oil for frying 2 tbsp tomato paste 2-3 pumpernickel 1-2 tbsp sugar beet greens Salt and pepper to taste Bea's recipes and ideas Have fun cooking :-)