Sauerbraten
210 min412 kcal each
Beef marinated for three days in wine, vinegar and spices, then braised slowly; the sweet-sour gravy gets raisins, Rhineland-style.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 6 servings- Beef chuck, in one piece1.20 kg
- Red wine (Burgundy or Pinot Noir)500 ml
- Red wine vinegar250 ml
- Water250 ml
- Onions2 piece
- Carrots2 piece
- Celery1 stalk
- Raisins50 g
- Sugar20 g
- Sunflower oil2 tbsp
- Plain flour2 tbsp
- Juniper berries6 piece
- Cloves4 piece
- Bay leaf2 piece
- Ground allspice½ tsp
- Salt1½ tsp
Method
Prep 30 min · cook 180 min- Bring the wine, vinegar and water to the boil with the sliced onions, carrots and celery, the crushed juniper, cloves, bay leaves and allspice. Let it cool.
- Put the beef in a close-fitting dish, pour the marinade over it so it is covered, and keep it in the fridge for 3 days, turning it each day.
- Lift out the beef, pat it dry and salt it; strain the marinade, keeping the vegetables.
- Brown the beef all over in the oil in a casserole, add the vegetables and fry 5 minutes, then pour in the marinade.
- Cover and braise gently for 2½–3 hours, until tender.
- Lift out the beef. Strain the sauce, add the raisins and sugar and thicken it with the flour stirred into cold water. Serve sliced, with potato dumplings and red cabbage.
Nutrition
per servingCal
412
Protein
46g
Carbs
23g
Fat
15g
Of 13g of sugar per serving, 3.3g is added sugar.
Of 15g of fat per serving, 4.3g is saturated.
