Sauerbraten - the best recipe

The Sauerbraten owes its name to its very special preparation: before roasting the meat namely for several days (the data vary depending on the recipe between three and seven days) in an acidic stain of red wine vinegar, water or red wine, onions, carrots and spices. She is responsible for the very special aroma that makes Sauerbraten so popular all over Germany. For dinner, the acid is then balanced by a finely composed, sweet sauce. So succeeds in an original German dish, which one likes to eat again and again - and with which one can impress the mother-in-law ever properly.

Then you should pay attention to the Sauerbraten

In addition to the time factor, the spices play a particularly important role in the preparation of Sauerbratens: juniper berries, cloves, mustard and peppercorns as well as bay leaves, together with the vinegar and salt, infuse into the raw meat. Ideally, the pickled roast beef stored in a cool place, such as in the basement. The accommodation in the refrigerator is not necessary if you have no place there, because the vinegar inhibits the proliferation of bacteria in the meat and the stain makes it durable. At the same time, the vinegar decomposes the meat fibers, which makes the roast so wonderfully crumbly. The consistency also plays an important role in the success of the Sauerbratens in addition to the strong aroma.

Sweet and sour experience: it depends on the contrast

If the roast is pulled through nicely, the service of the marinade is not over yet. Because once the meat has been taken out and dabbed, the aromatic liquid turns into the basis for a delicious sauce. The Sauerbraten itself migrates now - depending on the recipe - between one and a half and just under three hours to braise in the roasting pan. In the meantime, prepare the sauce from the aromatic juice in a saucepan. In addition to raisins, sugar and cream are used for this purpose. Depending on your taste, you can also experiment with gingerbread spice and other sweeteners here. It is important that such a sweet counterpart to sour meat is formed, which does not mask the aroma of the roast.

Here we have the recipe for Sauerbraten explained again step by step for you:

Ingredients for 6 portions of Sauerbraten

For the marinade:

1 large bunch of birch trees
3 cloves
12 peppercorns
4 crushed juniper berries
2 bay leaves
400 ml of red wine
400 ml of mild red wine vinegar
good 1,5 kg roast beef (flower or bug, preferably organic)
salt
freshly ground pepper
2 tablespoons of butter lard
1 piece of bacon rind
50 g pumpernickel bread
100 g raisins
maybe some sugar
possibly light sauce binder
maybe some whipped cream (50 g)
2 tbsp almond sticks

Making Sauerbraten - explained step by step

For the marinade, clean the vegetables, rinse and dice them. Bring the greens, spices, wine and vinegar to a boil and allow to cool. Rinse the meat and place it together with the liquid in a large, stable freezer bag. Close and marinate in the fridge for 2 to 3 days. Turn the roast beef every day.
Preheat the oven to 180 degrees, convection 160 degrees, gas level 3.
Remove meat, dab dry and rub in with salt and pepper. Heat clarified butter in a roasting pan and fry the meat brown all around. Add the marinade with the vegetables and the bacon, bring to the boil and place in the oven with the lid. Stew for about 2 hours 30 minutes.
Remove meat and keep warm. Pour casserole through a sieve and cook together with the crumbled pumpernickel and the rinsed raisins.
Season the sauce with salt, pepper and sugar. If necessary, thicken with a little sauce binder and add a dash of cream. Sprinkle in half of the almonds. Slice the meat and serve with the sauce and the remaining almonds.