← All recipes

🍽️ Classic Sauerbraten with Potatoes

580 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• soup vegetables 1 bunch
• red wine, dry 750 ml
• vinegar 150 ml
• juniper berries 5 pcs.
• pepper, mixed pinch
• beef for soup, whole piece 1 kg
• oil 2 tbsp
• beef broth 400 ml
• potatoes, mostly waxy 1 kg
• salt pinch
• raisins 50 g

Instructions

1. 1. Cut one onion in half, peel it, and chop it into large cubes.
2. 2. Thoroughly clean the soup vegetables, peel them, and chop them as well.
3. 3. Bring wine and vinegar to a boil in a pot over high heat.
4. 4. Add the chopped vegetables and onions, and let the mixture steep for about 3 minutes.
5. 5. Remove the pot from the heat and let the marinade cool down.
6. 6. Add juniper berries and peppercorns to the cooled marinade.
7. 7. Rinse the beef, pat it dry with a kitchen towel, and place it in the cold marinade.
8. 8. Cover the container and place it in the refrigerator for 2 to 3 days.
9. 9. Turn the meat once or twice during the marinating period.
10. 10. Halve the remaining onion, peel it, and chop it.
11. 11. Remove the meat from the marinade and pat it dry.
12. 12. Rub the meat all over with salt.
13. 13. Heat oil in a casserole dish over medium-high heat.
14. 14. Sear the beef on all sides, which takes about 5 to 7 minutes.
15. 15. Strain the marinade through a sieve to catch the liquid.
16. 16. Remove the vegetables from the marinade.
17. 17. Remove the roast from the pot and sauté the vegetables for 2 to 3 minutes.
18. 18. Deglaze the vegetables with 400 milliliters of the marinade and beef broth.
19. 19. Return the roast to the pot and bring everything to a boil.
20. 20. Braise the roast covered over low to medium heat for about 2 hours.
21. 21. Add more beef broth as needed if the liquid evaporates too much.
22. 22. Peel the potatoes and cut them into quarters or eighths depending on their size.
23. 23. Bring the potatoes to a boil in a pot with salted water.
24. 24. Cook the potatoes for about 20 minutes on low heat until they are soft.
25. 25. Remove the meat from the sauce and keep it warm.
26. 26. Strain the sauce through a sieve into a small pot.
27. 27. Squeeze the vegetables well in the sieve so that all flavors enter the sauce.
28. 28. Bring the sauce to a boil with raisins.
29. 29. Season the sauce to taste with salt and pepper.
30. 30. Slice the roast and serve it together with the sauce and potatoes.

Nutrition per serving

• kcal: 580
• Protein: 45 g · Fett/Fat: 20 g · Carbs: 55 g