Sauerbraten with Apple Vinegar
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Per portion
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For 2 portions
- Beef roastOr: Beef neck¼ kg
- Red wine130 ml
- Apple vinegar40 ml
- Water40 ml
- Onions1 Stk
- Carrots1 Stk
- Celery root15 g
- Bay leaves1 Stk
- Juniper berries1 Stk
- Peppercorns1 Stk
- Cloves1 Stk
- GingerbreadOr: Pumpernickel15 g
- Raisins10 g
- Sunflower oil¾ tbsp
- Iodized salt2 tsp
Step by step
- 1
Bring marinade of red wine, vinegar, water, onion rings, carrots, celery, bay, juniper, pepper and cloves to a boil, cool.
- 2
Cover meat completely with the marinade in a stoneware container.
- 3
Marinate in the fridge for 3 days, turn daily.
- 4
Remove meat, pat dry, salt.
- 5
Strain marinade, keep vegetables.
- 6
Heat oil in a roasting pan, sear meat all over.
- 7
Add vegetables, briefly roast along.
- 8
Pour in marinade, braise covered for 2.5 hr.
- 9
Remove meat, strain sauce.
- 10
Bind sauce with gingerbread and raisins, serve with dumplings and red cabbage.
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