Rhenish Sauerbraten

Name: Rhenish Sauerbraten
Ingredients: as needed Meat (Beef); as needed Vinegar; as needed Sugar; as needed Coarse Kosher Salt; as needed Bay Leaves; as needed Cloves; as needed Allspice; as needed Juniper Berries; as needed Red Wine; as needed Onions; as needed Carrots; as needed Celery Root; as needed Celery Stalks; as needed Clarified Butter or Lard; as needed Pumpernickel Bread (or Printen/Croiter Printen/Honey Cake); as needed Broth; as needed Honey; as needed Raisins; as needed Flour

19 ingredients · 21 steps · from German Recipes by All Tastes German

Ingredients

as needed Meat (Beef)
as needed Vinegar
as needed Sugar
as needed Coarse Kosher Salt
as needed Bay Leaves
as needed Cloves
as needed Allspice
as needed Juniper Berries
as needed Red Wine
as needed Onions
as needed Carrots
as needed Celery Root
as needed Celery Stalks
as needed Clarified Butter or Lard
as needed Pumpernickel Bread (or Printen/Croiter Printen/Honey Cake)
as needed Broth
as needed Honey
as needed Raisins
as needed Flour

Watch the original video

Steps

Bring all the ingredients for the marinade (vinegar, sugar, coarse kosher salt, bay leaves, cloves, allspice, juniper berries, and red wine) to a boil in a medium-sized pot.
Set the boiling marinade mixture aside to cool.
Rinse the meat under cold water and place it into a large bowl or container with a lid.
Pour the cooled down marinade over the meat, cover, and refrigerate for at least 4 days (7 to 10 days recommended).
After marinating, remove the meat from the container and strain the vegetables, keeping the liquid. Set both aside.
Melt clarified butter or lard in a large pot.
Pat the meat dry and place it into the hot pot; brown it on all sides over medium-high heat.
Remove the browned meat from the pot and set it aside.
Add the vegetables to the same pot and fry them on high for a couple of minutes.
Pour in the strained marinade liquid, season with salt and pepper, and crumble pumpernickel bread (or printen/croiter printen/honey cake) into the pot.
Add broth and honey; mix everything well.
Place the meat back into the pot, cover it with a lid, and bring to a light simmer.
Cook the meat until it is soft and almost falls apart (cooking time varies depending on meat cut and marinating time).
While cooking, cover raisins with hot water if using them.
Once the meat is tender, remove it from the pot and strain the vegetables in a colander over a bowl to save the liquid.
Mash about half of the cooked vegetables through the colander holes with a large spoon.
In the same pot, melt butter and add flour; brown it to create a roux.
Pour in the reserved marinade liquid and bring to a light simmer.
Strain the raisins (if used) and add them to the sauce.
Slice the meat into thin slices and place them back into the sauce.
Keep the dish on very low heat until ready to serve.

Recipe extracted by Foodle from “Sauerbraten Rhenish - Authentic German Sauerbraten Recipe” by German Recipes by All Tastes German. Quantities follow the video and may be approximate — watch the original for technique.