How do you prepare a Sauerbraten? What is important when marinating the meat and how do you cook it afterwards? Heiko Brath explains the traditional German dish! ______________________ The recipe was created in collaboration with Janina Lindemann. www.BeiFreunden.de The video was produced by Paul Gärtner. www.PaulGärtner.de ______________________ More about my butcher shop: https://www.metzgerei-brath.de/ Meat delivery https://www.metzgerei-brath.de/fleisc... Grill courses and events: https://secure.deskapp.de/shop/brath/... Follow me on Instagram: / heikobrath Follow me on Facebook: / heikobrath ______________________ RECIPE: Sauerbraten for 4 people (must marinate for 3 days) 1.2 kg beef brisket 150 g each leek, celery, carrots 1 tbsp tomato paste 1 tbsp rapeseed oil 3 parsley stalks 1 star anise 3 cloves 1 tsp allspice 1/2 tsp black peppercorns 3 bay leaves 200 ml dark balsamic vinegar 400 ml dry red wine 300 ml craft broth (beef stock) Salt 2 tbsp redcurrant jelly 1 tbsp Sugar beet syrup 150 g raisins 2 tsp starch mixed with cold water, possibly balsamic vinegar Wash the vegetables well and roughly grate the carrots and celery, finely chop the leek. Fry the vegetables and tomato paste in a roasting pan with a tablespoon of oil. Deglaze with balsamic vinegar and red wine and remove from the heat. Roughly crush the spices in a mortar and add to the marinade with the meat. If the meat is not completely covered with the liquid, it is best to put everything in a large freezer bag. Leave to marinate in the refrigerator for 3-4 days. Preheat the oven to 140 degrees top/bottom heat. Remove the marinated meat from the marinade and pat dry. Salt all over and sear on all sides in the roasting pan. My roast had a lot of fat on it, so I seared it on this side first without any additional fat. Deglaze with the marinade and beef stock. Braise slowly in the oven with the lid on for 3 hours. The meat should be very tender after this time. If not, continue cooking. Remove the meat from the roasting pan and keep warm. Strain the sauce through a sieve, add the raisins and reduce. In the meantime, prepare the side dishes. Stir in the jelly and syrup, season to taste and thicken with starch if necessary. Potato pancake 600 g floury potatoes 4 large eggs Salt 200 g milk Pepper Nutmeg 1 tbsp cornstarch 2 tbsp chopped parsley 2 tbsp clarified butter 40 g butter Boil the potatoes with their skins on. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Peel the potatoes while they are still warm, mash them with the seasoned milk and mix with the egg yolk and starch. Season with salt, pepper and nutmeg. Fold in the egg whites and parsley loosely. Heat the clarified butter in an ovenproof pan, add the potato mixture and bake in the preheated oven on the middle shelf for around 20 minutes at 180 degrees. Cut the potato pancake into pieces and fry briefly on the stove with foaming butter. Pointed cabbage 1/2 pointed cabbage (approx. 800 g) Salt Pinch of sugar 2 tbsp butter 1 shallot 120 ml white wine 100 g mascarpone 200 g cream Pepper, freshly grated nutmeg Pinch of ground caraway Wash the pointed cabbage, remove the stalk and cut into strips approx. 8 mm wide. Blanch in salted water for 3 minutes and drain. Chop the shallot and sauté in butter. Sprinkle with sugar and a little salt, let it caramelize briefly and deglaze with wine. Stir in the mascarpone and cream, simmer for 3 minutes and season to taste. Heat the pointed cabbage in the cream.