Pot Roast beef Sauerbraten

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    Ingredients for 3 servings of Pot roast beef sauerbraten:

    1 kg topside beef ( or horse meat)
    1 tbsp. oilPot roast beef Sauerbraten with potatoe pancakes and applesauce

    marinade:
    1/2 l water
    1/4 l red wine vinegar
    1 tsp. salt
    3 midsize onions
    1 carrot

    5 cloves


    Click here to get more info about the german pot roast beef sauerbraten.

    10 juniper berries
    10 black peppercorns
    1/2 tsp. mustard seeds
    2 bay leaves
    1 knife point coriander and marjoram
    1 tsp. rosemary

    gravy:
    200 g raisins
    50 g currants
    2 midsize onions
    1 tbsp. sugar beet molasses
    100 ml cream

    Do you know a similar recipe for beef in your home country?

    roast beef sauerbraten in marinade

    Preparation of this pot roast beef sauerbraten recipe:
    1. Boil all the marinade ingredients for 5 minutes, cool it down. Put the meat into a large bowl and baste it with the marinade.

    2. Place the bowl for at least 3 days (max. 3 weeks) in your fridge ( or other cold place ).

     

     

    3. Take out the meat, dry it with paper towels and sear it from all sides in an oiled iron skillet.

    Roast beef seared in pot with raisins and so on

    4. Now add raisins, currants and 2 fine diced onions and stew them together with the meat for 15 minutes.

     

     

    5.  Afterwards add circa the half of the marinade (and optional 150ml red wine) and 1 tbsp. sugar beet molasses.

    6. Cook the stew for about 1 1/2 hours.

    Pot Roast beef Sauerbraten in slices

     



    7. Take out the meat, filter the gravy but keep some of the raisins. Refill the filtered gravy into the skillet and add cream, a handful of raisins and the beef. Cook it for another 5 minutes and then slice the meat.

     


    Pot Roast beef Sauerbraten

    Pot roast beef Sauerbraten can be served with:
    self-made Spätzle
    potato pancakes with applesauce
    dark german beer
    dry red wine

     

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