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  • Germany_Sauerbraten - Braised Beef in Wine Recipe

SAUERBRATEN (BRAISED BEEF)

  • Germany_Sauerbraten - Braised Beef in Wine Recipe

Yes this dish has sauer in its name, just like sauerkraut.  Yes this dish calls for a large volume of vinegar, just like sauerkraut.  And yes it is served with cabbage, the key ingredient of sauerkraut; but fear not, I am not trying to trick you into eating fermented meat ...not that there's anything wrong with that, amirite Sweedes, Norwegians and Fins?

Visually and on paper, sauerbraten is not dissimilar from the vepro knedlo zedlo we cooked up for our Czech Republic week, but the flavours really do set them apart.  Using vinegar to marinade the meat tenderizes it and the strong acetic taste of raw vinegar evaporates during cooking leaving a beautifully rich sauce.

The other thing I'm not trying to trick you into eating is horse.  The original sauerbraten is horse based but beef is a widelly consumed subsitute and that is what I've used here.  Cosmin loves horses, he grew up riding them bareback he has named his future imaginary steed Roibu and I strongly suspect he rides them in his sleep if his constant tossing and turning and kicking is anything to go by.  I would not make him eat one.

Makes Dulcie's List   Makes Cosmin's List
Germany_Sauerbraten-Copy-1.jpg

ingredients

 marinade
  • 650g beef top rump
  •  2 cloves garlic peeled
  •  1/2 tbsp peppercorns
  •  1/2 tsp salt
  •  4 cloves
  •  3 sprigs rosemary
  •  10 juniper berries
  •  500ml red wine
  •  250ml red wine vinegar
  •  1 bay leaf
  •  1 cinnamon stick
the sauerbraten
  •  1 onion finely chopped
  •  1 carrot finely chopped
  •  1 stalk celery finely chopped
  •  1 tbsp lard
to serve
  •  Red cabbage
  •  Potato dumplings

NUTRITIONAL CONTENT PER PORTION

  • Calories | 667
  • Fat | 33.8g

Serves | 2

Prep Time | 10 minutes plus 3 days to marinate

Cooking Time | 1 hour 35 minutes

method

  1. Bash together the garlic, peppercorns, salt, cloves, rosemary, juniper berries and a tablespoon of the wine with a pestle and mortar, until they're bruised and fragrant.  Rub over the beef and place in a bowl with the rest of the wine, the vinegar, the bay leaf and the cinnamon stick.  Cover and refrigerate for three days stirring once a day.
  2. Preheat the oven to 180°c.
  3. Remove the meat and set aside.  Pass the marinade through a fine sieve and set aside also.
  4. In a large casserole dish sauté the onion, carrot and celery in the lard for 2-3 minutes until lightly golden.  Add the beef and sear on all sides.
  5. Pour the marinade into the casserole until it reaches a third up the meat.  Cover with a tight lid and cook for 90-120 minutes until the meat has cooked through.  Top up the marinade as needed.
  6. Serve with red cabbage and potato dumplings.

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