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Sauerbraten (Germany)

Name: Sauerbraten (Germany)
Total time: 150 min
Yield: serves 6
Ingredients: 1 kg Sliced beef; 300 ml Vinegar; 300 ml White wine; 2 Onion; 1 c. à s. Juniper berries; 2 feuilles Feuille de laurier; 2 c. à s. Neutral oil; 1 c. à s. Sugar; 50 g Raisins

Preparation time: 2 h 30
Servings: serves 6

Ingredients

serves 6

Sliced beef — to buy1 kg
Vinegar — to buy300 ml
White wine — to buy300 ml
Onion — to buy2
Juniper berries — to buy1 c. à s.
Feuille de laurier — to buy2 feuilles
Neutral oil — to buy2 c. à s.
Sugar — to buy1 c. à s.
Raisins — to buy50 g

Preparation

Make the marinade: mix the vinegar, white wine, sliced onion, juniper berries and bay leaves in a large dish or a resealable freezer bag.
Put the beef in, cover (or seal the bag), and marinate in the fridge for at least 24 hours, and ideally 3 days for a true sauerbraten, turning it morning and evening so it soaks evenly. If you're short on time, 24 hours already gives a good result, but the typical flavour and tenderness mostly come from the long marinating time.
Take the meat out of the marinade, pat it well with paper towel (dry meat browns better), and strain the marinade, keeping the liquid and the aromatics separately.
Heat the oil in a pot over high heat and brown the meat for 6-8 minutes on all sides, until nicely coloured.
Add the sugar and let it caramelise lightly around the meat for 1 minute (this little secret gives the traditional sauce its distinctive colour and taste), then pour in the strained marinade and a little water if needed to cover the meat halfway.
Add the raisins, bring to a boil, then cover and simmer over very low heat for 2 to 2.5 hours, turning the meat halfway through, until it is fork-tender.
Remove the meat and let it rest for 10 minutes under a sheet of foil before slicing it: it will cut more cleanly.
Blend the cooking sauce with a hand blender until smooth and slightly thick; adjust the seasoning with salt, pepper and a little more sugar if the acidity is too sharp.
Coat the sliced meat with the hot sauce and serve with potatoes or spätzle.

Main

Sauerbraten (Germany)

Preparation time: 2 h 30
Servings: serves 6

Ingredients

serves 6

Sliced beef — to buy1 kg
Vinegar — to buy300 ml
White wine — to buy300 ml
Onion — to buy2
Juniper berries — to buy1 c. à s.
Feuille de laurier — to buy2 feuilles
Neutral oil — to buy2 c. à s.
Sugar — to buy1 c. à s.
Raisins — to buy50 g

Preparation

Make the marinade: mix the vinegar, white wine, sliced onion, juniper berries and bay leaves in a large dish or a resealable freezer bag.
Put the beef in, cover (or seal the bag), and marinate in the fridge for at least 24 hours, and ideally 3 days for a true sauerbraten, turning it morning and evening so it soaks evenly. If you're short on time, 24 hours already gives a good result, but the typical flavour and tenderness mostly come from the long marinating time.
Take the meat out of the marinade, pat it well with paper towel (dry meat browns better), and strain the marinade, keeping the liquid and the aromatics separately.
Heat the oil in a pot over high heat and brown the meat for 6-8 minutes on all sides, until nicely coloured.
Add the sugar and let it caramelise lightly around the meat for 1 minute (this little secret gives the traditional sauce its distinctive colour and taste), then pour in the strained marinade and a little water if needed to cover the meat halfway.
Add the raisins, bring to a boil, then cover and simmer over very low heat for 2 to 2.5 hours, turning the meat halfway through, until it is fork-tender.
Remove the meat and let it rest for 10 minutes under a sheet of foil before slicing it: it will cut more cleanly.
Blend the cooking sauce with a hand blender until smooth and slightly thick; adjust the seasoning with salt, pepper and a little more sugar if the acidity is too sharp.
Coat the sliced meat with the hot sauce and serve with potatoes or spätzle.