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🍽️ Classic Rhineland Sauerbraten with Potato Dumplings

522 kcal · 225 min · 4 servings

Ingredients

• 2 onions
• 200 g celeriac
• 2 carrots
• 500 ml dry red wine
• 100 ml red wine vinegar
• 1 bay leaf
• 3 cloves
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1.2 kg beef braising steak (e.g. from the shoulder)
• salt
• pepper
• 1 tbsp ghee
• 1 tbsp tomato paste
• 50 g raisins
• 1 tsp beet syrup

Instructions

1. 1. Peel the onions, celery stalks, and carrots. Dice the vegetables into small cubes. Place the cubes in a pot. Add the wine and vinegar. Pour in about 250 milliliters of water. Add all the spices to the pot. Bring the mixture to a boil. Remove the pot from the heat and let the liquid cool down completely.
2. 2. Rinse the meat briefly under running water. Pat it dry with a kitchen towel. Place the meat in a large bowl or a large pot. Pour the cooled marinade over the meat. The meat must be completely covered. If necessary, add a little more red wine. Cover the bowl. Place it in the refrigerator for 2 to 3 days. Turn the meat 2 to 3 times during this period.
3. 3. Remove the meat from the marinade. Pat it dry with a towel. Season the meat with salt and pepper to taste. Heat ghee (clarified butter) in a roasting pan. Sear the meat on all sides over high heat. Remove the seared meat from the pan and set it aside.
4. 4. Strain the marinade through a fine sieve into a separate bowl. Place the drained vegetables from the marinade into the roasting pan. Brown the vegetables. Stir in the tomato paste and let it fry briefly. Deglaze the vegetables with a little of the strained marinade. Place the meat back into the roasting pan. The meat should be half-submerged in the liquid. Cover the roasting pan. Simmer the meat on low heat for 2.5 to 3 hours. Turn the meat regularly during this time. Add liquid if necessary.
5. 5. Remove the cooked meat from the roasting pan. Wrap it in aluminum foil. Strain the sauce through a fine sieve. Reduce the sauce by boiling if necessary to thicken it. Add more liquid if needed. Add a little starch if desired to thicken the sauce. Add the raisins to the sauce. Let the sauce simmer for a few minutes. Sweeten the sauce with beet syrup. Season the sauce with salt and pepper. Slice the Sauerbraten. Serve the meat with the sauce.
6. 6. Serve the potato dumplings alongside the meat. You can adjust the quantity to your liking.

Nutrition per serving

• kcal: 522
• Protein: 68 g · Fett/Fat: 10 g · Carbs: 19 g