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🍽️ Your Perfect Sauerbraten

409 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put red wine, vinegar, juniper berries, bay leaf, cloves, allspice, and peppercorns into a large bowl.
  2. 2. Place the meat in the bowl so it is completely covered.
  3. 3. Cover the bowl.
  4. 4. Let the meat marinate in the refrigerator for at least 2 days, preferably 4 to 5 days.
  5. 5. Peel or clean the vegetables and wash them thoroughly.
  6. 6. Cut the vegetables into small pieces.
  7. 7. Heat the oil in a large pot over medium to high heat.
  8. 8. Remove the meat from the marinade.
  9. 9. Pat it very dry with kitchen paper.
  10. 10. Season it with a little salt and pepper.
  11. 11. Brown the meat all over in the oil.
  12. 12. Remove the meat from the pot.
  13. 13. Fry the vegetables in the remaining fat over low to medium heat.
  14. 14. Stir in the tomato paste.
  15. 15. Roast it briefly.
  16. 16. Deglaze with the red wine marinade.
  17. 17. Bring to a boil.
  18. 18. Return the meat to the pot.
  19. 19. Simmer the Sauerbraten covered over low heat for about 2 ½ hours.
  20. 20. Remove the meat from the sauce.
  21. 21. Keep it warm.
  22. 22. Strain the sauce through a sieve into a clean pot.
  23. 23. Crumble the pumpernickel.
  24. 24. Add it to the sauce along with the raisins.
  25. 25. Bring the sauce to a boil.
  26. 26. Let it simmer for about 5 minutes.
  27. 27. Season with salt and pepper.
  28. 28. If you prefer a thicker sauce, mix ½ tablespoon of cornstarch with a little water until smooth.
  29. 29. Stir it into the sauce.
  30. 30. Bring the sauce to a boil once.
  31. 31. Slice the Sauerbraten.
  32. 32. Arrange the slices on plates or a platter.
  33. 33. Serve with some sauce.

Nutrition per serving