Sauerbraten – marinated beef stew

Votes: 5

Time: 4 hours plus marinating time
Complexity: easily
Servings: 4 - 6

Sauerbraten – marinated beef stew – detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 part of the sek (1.6-1.8 kg), pulp of the lower part of the thigh
18 pcs. chopped traditional dark gingerbread cookies (about 140 gr.)
2 tbsp of water
1 cup apple cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tbsp plus 1 tsp coarse salt for meat
1/2 tsp ground black pepper
2 bay leaves
6 carnation buds
12 juniper berries
1 tsp. mustard seeds
1 tbsp. vegetable oil
1/3 cup sugar
1/2 cup seedless raisins (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, apple cider vinegar, wine vinegar, shortbread cookies, onions, carrot, bay leaf, carnation, mustard seed, juniper berries, raisin

Cooking the dish according to the recipe:

In a large saucepan, combine water, apple cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds over high heat. Cover and bring to a boil, then reduce heat and simmer for 10 minutes. Let cool.
Pat the meat dry and season it with vegetable oil and salt on all sides. Heat a large frying pan over high heat, add the meat, and sear it on all sides, about 2-3 minutes per side.

When the marinade has cooled enough to touch without burning your finger, place the meat in a non-reactive container and pour the marinade over it. Refrigerate for 3 days. If the meat isn't completely submerged, turn it once a day.

After 3 days of marinating, preheat the oven to 160°C.

Add sugar to the meat and marinade, cover, and place in the center of the oven. Bake until tender, about 4 hours.
Remove the meat from the pan and keep warm. Strain the liquid to remove any solids. Return the liquid to the pan and place over medium-high heat. Add the gingerbread crumbs and cook until thickened, stirring occasionally. Strain the sauce through a fine-mesh sieve to remove any lumps. Add raisins if desired. Slice the meat and serve with the sauce.

Categories:

recipe / Main courses / Meat / Sauces / Gravies / / German cuisine / Alton Brown

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