A German Sauerbraten is roast beef marinated in a sour, vinegar base that gives the meat tenderness and flavor. The preparation of Rhineland-style braised beef starts with soaking the meat for several days in a marinade of vinegar, oil, wine, onions and carrots. Traditional German Sauerbraten is served with German Cabbage and mashed potatoes, using the delicious sauce as a gravy. the meat and potatoes.
There are several versions of this dish, Rheinland style and Baden style. Side dishes are usually potatoes or dumplings, salad or red cabbage.
- Place the red wine in a small saucepan, add the vinegar, herbs and chopped vegetables. Bring to a boil and set aside to cool.
- Rinse the meat under cold water, dry and place in a large bowl or container. Pour the cooled marinade over the meat, cover and refrigerate for at least 4 to 7 days.
- Remove the meat from the bowl after marinating. Strain the vegetables, but make sure to save the liquid and set both aside.
- Melt clarified butter or lard in a large saucepan.
- Pat the meat dry, then put it in the pan and brown the meat on all sides over medium heat. Then remove it from the pot and set aside.
- Add the vegetables to the pan and cook over high heat for a few minutes. Add the marinade liquid and season with salt and pepper. Crumble the rye bread in the pan.
- Add the stock and honey, mix well and return the meat to the pan. Cover with a lid, bring to a boil and cook until the meat is tender.
- Meanwhile, cover the raisins with hot water.
- Strain the vegetables and keep the liquid. Using a spoon, mash about half of the vegetables through the colander holes.
- Melt the butter in the pan and add flour and cook until brown. Deglaze with the marinade liquid and bring to a gentle boil.
- Strain the raisins and add them to the pan. Thinly slice the meat and return it to the sauce.
- Keep the sauce over a very low heat until ready to serve. Serve with spätzle or dumplings and a vegetable side dish.