Rheinischer Sauerbraten (Rhineland marinated pot roast)

Name: Rheinischer Sauerbraten (Rhineland marinated pot roast)
Prep time: 40 min
Cook time: 145 min
Total time: 185 min
Yield: 6 servings
Ingredients: 250 ml red wine vinegar; 250 ml dry red wine; 250 ml water; 2 piece onions; 2 piece carrots; 2 piece bay leaves; 6 piece peppercorns; 4 piece juniper berries; 3 piece cloves; 1 tsp mustard seeds; 1.5 kg beef (from the shoulder or top rump); 1 tsp salt; pepper to taste; 2 tbsp clarified butter; 2 tbsp sugar beet syrup; 100 g raisins; 100 g Printen (Aachen spiced biscuits, crumbled); 1 tbsp cornflour

A German classic from North Rhine-Westphalia: in the Rhineland Sauerbraten belongs to the Christmas days, and tradition has it that the meat originally came from a horse, while today beef is used. The meat steeps for days in a marinade of vinegar and red wine until it is fork-tender, and the dark sauce is made velvety with raisins and crumbled Printen and tastes sweet and sour at the same time. Serves 6.

⏱

Cook time

185 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

650 kcal

Calories

51 g

Protein

33 g

Fat

35 g

Carbs

Ingredients

For 6 servings

Estimated cost~€27.50 · ~€4.60/serving

Kitchen Tools

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Fleischthermometer

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Instructions

1
For the marinade, bring the red wine vinegar, the red wine and the water to the boil in a pan. Peel the onions and carrots, cut them into slices and add them with the bay leaves, the peppercorns, the juniper berries, the cloves and the mustard seeds. Leave the marinade to cool completely.
2
Put the beef into a bowl, pour the cold marinade over it and leave it to marinate, covered, in the fridge for three to five days, turning the meat daily.
3
Lift the meat out and pat it dry, pour the marinade through a sieve and catch the liquid and the vegetables separately. Season the meat all over with salt and pepper.
4
Heat the clarified butter in a roasting pot and brown the meat well all over. Add the drained marinade vegetables and fry them with it.
5
Pour in the marinade liquid, put on the lid and braise over low heat until the meat is fork-tender and has reached a core temperature of 85 °C.
6
Take out the meat and keep it warm. Pass the sauce through a sieve into a pan, stir in the sugar beet syrup, the raisins and the crumbled Printen and let it reduce uncovered.
7
Mix the cornflour with a little cold water and thicken the sauce with it. Season it to a good sweet-and-sour balance, cut the meat into slices across the grain and serve it with the sauce.