Sauerbraten Rheinische Art ( From Cologne )
From PongoUSA 11 years ago
- 4 hrs. + 4 days to make
- Serves 12
A Sauerbraten is a typical German Sunday roast. It's pretty straightforward and uncomplicated, but takes time for the marinating. Sauerbraten can be quite different according to the area it comes from. This one is from the Rhineland, around Cologne or Aachen. Read more Typical ingredients from there are dark beer, raisins and Lebkuchen. I always serve it with Kartoffelknoedel Potato Dumplings and braised red cabbage. See less
Ingredients
the beef
- 2 carrots shopping list
- 1 leek shopping list
- 2 stalks celery shopping list
- 2 onions shopping list
- 1 ltr. water shopping list
- 250 ml red wine vinegar or apple cider vinegar shopping list
- 250 ml red wine shopping list
- 2 bay leafs shopping list
- 4 cloves shopping list
- 4 juniper berries,chrushed shopping list
- 3 lb beef shoulder ( like a Diamond Jim roast ) shopping list
- S+P shopping list
- 2 tb canola oil shopping list
The Sauce
- 1 Lebkuchen or a handful gingersnaps shopping list
- 4 tb raisins shopping list
How to make it
- Wash and roughly chop the veggies, thinly slice the onions. Bring water with vinegar, wine, veggies, bay leafs, juniper berries and cloves to a boil, let cool somewhat. Put beef in a large bowl, pour the warm marinade over it,cover and marinate in the fridge for 3 to 4 days.
- Heat oven to 320 F ( 160 C ). Take the meat out of the marinade, dry and rub with salt and pepper. Heat oil in a heavy pot, and sear the meat from all sides to a nice brown. Add 1/3 of the marinade, the veggies and the spices from the marinating and bring to a boil. Cover and braise in the oven for 3 hours, moistening the meat with the braising liquid every 1/2 hour.
- Soak raisins in some of the marinade. When the meat is done, take it out and wrap it in tin foil, let it rest 15 min.
- Strain the braising liquid through a sieve in a small pot, grate the Lebkuchen into the sauce. Let reduce by 1/3 and add the soaked raisins. Let simmer for a couple minutes, adjust seasonings. If you like the sauce thicker, thicken it with some starch,
- Cut the meat into slices, arrange on a warm platter and drizzle some sauce over. Serve the remaining sauce on the side.
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